Fruit Puffs Recipe

April 15, 2016

Fruit Puffs Recipe

Fruit is definitely one of my favorite food categories. It doesn’t really matter what kind or how it’s prepared, I just love fruit! I had these puff pastries years ago at an event and was immediately in love. Baking is a huge hobby of mine and I make these any chance that I get. The ingredients can make it a more pricey dessert to make, especially if it’s needed for a large group, but I promise you each bite is worth every penny! I never figured out an official name for these and fruit puffs just seems fitting, now let’s get to it!

This recipe makes 18 pastries and the ingredients you’ll need are:

~1 package of puff pastry (thawed)

~1 box of White Chocolate (or Cheesecake) Instant pudding

~Your choice of fruit (sliced) -- I used strawberries, blueberries, grapes, canned peaches and a banana
~2 cups of milk

For tools, you’ll want to take out:

~2 Muffin tins

~Cutting board

~Pizza cutter

~Rolling pin

~Non-stick cooking spray

~Flour

Sprinkle your cutting board with flour to prevent the dough from sticking and gently roll the dough out. You won’t need to roll it too much or use a lot of pressure, just enough to slightly make the square bigger. Then cut the dough into 9 smaller squares and place those in a greased muffin tin. I bake them in batches of 9 and put a splash of water in the unused muffin spaces. There’s really no rhyme or reason for doing that or than that it makes each muffin tin even, so you do it however you please. Cook each muffin tin separately in a 400° oven for about 10-12 minutes until the pastries are lightly golden.

While the pastries are baking, use this time to make the pudding. Just add the pudding mix powder to the milk and stir it with a whisk for 2 minutes. Place it in the fridge to set until you’re ready to fill the pastries. This is also the perfect time to cut and prepare whatever fruits you are using.

When the pastries come out of the oven, they’ll look big and puffy. Take a fork and gently “pop” and press down the bubbles in the middle of the pastry so you’ll have somewhere to put the filling. Take them out of the muffin tin as soon as you can and place them on a cutting board to prevent them for continuing to brown. You could place them on a cooling rack, but the cutting board is where you’ll be filling them and who wants to create more dishes if it’s not necessary?? Besides the cooking channel, of course.

With all the pastries laid out on the cutting board, fill them all with about 1 1/2 tablespoons of putting. The only thing to watch here is that you don’t fill them too much so you still have room for the fruit. After you’ve filled all the pastries with pudding, arrange the fruit in any combination your heart desires and they’re ready to serve immediately.

If your furry friends are always in the kitchen looking more precious than ever, it’s okay to let them have a piece of fruit. Strawberries are actually good for dogs and provide the same benefits as they do to humans. Be their favorite parent for a moment, or use it as an opportunity to teach some tricks!

These pastries can be stored in the fridge for a couple of days and don’t be worried if the pudding starts to separate after a day or two, that’s normal. These are seriously so delicious and always the first things gone at a party. They’re highly addictive, a little messy, and somewhat healthy. I’d be lying if I said I don’t eat two or three in one sitting! Let me know any questions you may have and I’d love to hear what your favorite fruity dessert is. If you try this recipe, send or tag me in a picture on social media and let me know what you think! Hope you have a fantastic weekend!