Wicked Dessert Puffs

Puff pastry pockets filled with a chocolate peanut butter cup candy...now that's wicked good!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 20 minutes
  • freeze: 20 minutes
  • cool: 15 minutes
  • Serves: 9



  • 1 egg
  • 1 tablespoon water
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 9 each full-size milk chocolate peanut butter cup candy


  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

  2. Sprinkle flour on the work surface.  Unfold 1 pastry sheet on the work surface.  Roll the pastry sheet into an 11-inch square.  Cut into 9 (3 1/2-inch) circles.  Repeat with the remaining pastry sheet.  Reserve the pastry scraps to decorate the tops of the pastries, if desired.

  3. Brush 9 pastry circles with the egg mixture.  Top each with 1 candy.  Place the remaining pastry circles over the candies and press the edges to seal.  Crimp the edges with a fork.  Decorate the tops of the pastries with the reserved pastry scraps, if desired.  Brush the pastries with the egg mixture.  Place the pastries onto a baking sheet.  Freeze for 20 minutes.

  4. Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.

  5. Recipe Note: Use the pastry scraps to customize these puffs for the holidays.  You could make Jack o'lanterns for Halloween, Christmas ornaments for Christmas or even monogram with your initials!

  6. Easy Substitution: You can substitute "fun-size" chocolate candy bars for the peanut butter cup candies, if you like.

Stuffed Recipe

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