Cheesecake Berry Puff Pastry Baskets
One box of Puff Pastry shells makes six pastries. Make sure you buy the box that says Puff Pastry Shells.
Preheat oven to 425 degrees. Oven must be preheated. Remove all wrappings. Break along pre-scored lines to separate pastry shells. Place shells onto ungreased baking sheet with ‘tops’ up. Place baking sheet in middle of oven rack. Bake 18-20 minutes or until golden brown and puffed. Cool on wire rack 5 minutes. Use knife to remove ‘tops’ and soft pastry underneath. For chilled fillings cool 5 minutes more.
1 package cream cheese softened.
6 tablespoons of confectioner’s sugar.
3/4 cup whipped cream
3/4 teaspoon vanilla extract
2 tablespoons raspberry or strawberry preserves.
1 cup fresh or thawed frozen raspberries and blueberries.
Stir cream cheese and sugar in medium bowl with fork or whisk until smooth. Fold in whipped cream and vanilla extract. SPOON about 1/4 cup cream cheese mixture into each pastry shell. Top each with 1 teaspoon preserves.
Divide berries among pastries. Cover and refrigerate 1 hour before serving.
This dessert is one of the easiest, less messy I have have ever made. It is impressive and delicious. Enjoy. If you have questions just ask away at the comment box. I’m love interacting.
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