Mini Puff Tartlets - Pepperidge Farm
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    Mini Puff Tartlets

    Mini Puff Tartlets

    • Thaw: 40 minutes
    • Prep: 20 minutes
    • Serves: 18

    Made With

    • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
      of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

    Ingredients & Directions

    • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    • 1 egg, beaten
    • 3/4 cup cream cheese, softened
    • 3 tablespoons confectioners' sugar
    • 1/2 teaspoon vanilla extract
    • 1/2 cup thawed frozen whipped topping
    • 36 fresh raspberriesor semi-sweet chocolate pieces

    Heat the oven to 375°F. 

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

    Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.

    Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

    Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.

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