Red, White & Blueberry Crème Fraiche Puffs

The wonderful flavors of fresh berries are highlighted in this recipe that uses the berries as a topping for cream filled puff pastry shells. This fast and colorful recipe is really delicious!
  • prep: 20 minutes
  • bake: 20 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
  • 1 cup heavy cream
  • 1/3 cup confectioners’ sugar
  • 1/4 cup crème fraîche or sour cream
  • 1/2 cup raspberries
  • 1/2 cup sliced strawberries
  • 1/2 cup blueberries

Directions

  1. Prepare the pastry shells according to the package directions.

  2. Beat the cream and confectioners' sugar in a large bowl with an electric mixer on high speed until stiff peaks form.  Fold in the crème fraiche.

  3. Spoon 2 tablespoons whipped cream mixture into each pastry shell.  Top each with 1 tablespoon berries.  Repeat the layers.  Top each with 1 tablespoon whipped cream mixture and 1 berry.  Sprinkle with additional confectioners' sugar, if desired.

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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