Mojito Cream Puffs

Here's an easy way to enjoy the flavor of your favorite cocktail....when it's served for dessert in a delicious puff pastry shell.  Cheers!
  • prep: 35 minutes
  • total: 35 minutes
  • Serves: 6

Recipe

Ingredients

  • 4 lime
  • 2 teaspoons sugar
  • 1/3 cup light corn syrup
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1/3 cup chopped fresh mint leaves
  • 2 tablespoons white rum
  • 4 ounces (1/2 of an 8-ounce package) cream cheese, softened
  • 2 cups thawed frozen whipped topping

Directions

  1. Grate 3 tablespoons zest and squeeze 1 tablespoon juice from the limes.

  2. Stir the sugar and 2 tablespoons lime zest in a small bowl.

  3. Stir the corn syrup and lime juice in a large bowl.  Brush the tops of the pastry shells with the corn syrup mixture.  Sprinkle with the sugar mixture.

  4. Stir the mint, rum and remaining lime zest into the remaining corn syrup mixture.  Add the cream cheese and stir with a whisk until the mixture is smooth.  Fold in the whipped topping.

  5. Spoon the whipped topping mixture into the pastry shells.  Top with additional fresh mint leaves, grated lime zest and the pastry tops.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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