Halfway Decent berries and cream cups
So I have a confession to make — I don’t measure anything. Mostly because I’m impatient and too lazy to wash an extra dish. So, for those of you who need to measure things (*cough* Brenda) I did my best to guesstimate the amount of each ingredient but these are more like guidelines than actual rules.
12 puff pastry shells
1/2 8 oz. block of cream cheese (I used the 1/3 fat this time but only because apparently block cream cheese is a super popular ingredient at Easter and they were out of the regular kind)
3 tsp. vanilla extract (I just poured it into the food processor for about a two-count)
1/2 cup powdered sugar (Or to your sweetness preference. I like very mildly sweet.)
3/4 pint heavy whipping cream (ish)
Berries of your choice (I like using them all but didn’t have blackberries this time)
Preheat oven to 425 degrees.
Place pastry shells on baking sheet (I like to line mine with parchment paper mostly because I can’t seem to control pan rust and I hate replacing pans every month or so).
Scramble an egg (with your basting brush if you’re as lazy as me) and brush the tops of the puff pastry shells. The instructions on the package I bought emphasized not to let the egg drip over the side I think because it keeps them from puffing.
Bake 20 minutes or per the package instructions.
Let the puff pastries cool completely.
In a food processor or blender mix up the cream cheese, vanilla, powdered sugar and whipping cream until it’s fluffy and not liquid anymore.
Make sure pastries are cool (unless you want splooshy filling) and remove the centers.
Stuff the filling into a zip bag (quart size worked well for me) cut off one corner and squeeze the filling into the pasty shells to the top. You could use a spoon too if you don’t have a zip bag, but it might be a bit messier (but then you might have an excuse to lick filling so use your best judgement).
Wash and cut up your berries and place on top of filling.
Stuff your face.
These were absolutely delicious for my family’s Easter Brunch and I may or may not have tested the filling on about half of the little center bits that I took out of the pastries. You know, just to make sure I had it right and that everything tasted good.