STRAWBERRY NAPOLEONS
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 pkg. (about 3 1/2 oz.) vanilla instant pudding mix
1 cup milk
1 cup heavy cream , whippedOR whipped topping
1/2 cup confectioners' sugar
2 tsp. milk
1 1/2 cups fresh or frozen sliced strawberries
Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 400*degF.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Place on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.
PREPARE pudding mix according to pkg. directions with 1 cup milk. Fold in whipped cream. Cover and refrigerate. Mix confectioners? sugar and 2 tsp. milk.
SPLIT pastries into 2 layers, making 6 layers in all. On 2 top layers, spread icing.
SPREAD 1 pastry layer with 3/4 cup pudding mixture. Top with about 1/3 cup strawberries. Repeat layers. Top with iced pastry layer. Repeat to make second dessert. Serve immediately or cover and refrigerate up to 4 hr.
TIP: For easier slicing, refrigerate 1 hr. and use a wet serrated knife.
CHOCOLATE SUNDAES IN A SHELL
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 pkg. (6 oz.) semi-sweet chocolate pieces
6 tbsp. butter OR Margarine
1 pint vanilla ice cream
1/4 cup finely chopped walnuts
Directions:
BAKE pastry shells according to pkg. directions. Remove from baking sheet and cool on wire rack.
PLACE chocolate and butter in saucepan. Heat until chocolate softens. Stir until smooth.
PLACE a scoop of ice cream in each pastry shell. Spoon warm chocolate mixture over ice cream. Sprinkle with nuts. (Chocolate mixture will harden making a "chocolate shell".)
TIP: To microwave sauce, place chocolate and butter in microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 min. or until chocolate softens. Stir until smooth.
HERBED CHICKEN IN PASTRY
4 boneless chicken breast halves
2 tbsp. butter OR Margarine
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 container (4 oz.) Alouette® Garlic & Herb Spreadable Cheese
1/4 cup chopped fresh parsley
Directions:
SEASON chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 min. or up to 24 hours.
THAW pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400°F.
UNFOLD pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp. of the cheese spread in center of each square. Sprinkle with 1 tbsp. parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.
BAKE 25 min. or until golden.
LEMON MERINGUE TARTS
1 pkg. Pepperidge Farm® Frozen Puff Pastry Shells
1 pkg. (3 oz.) lemon pudding mix
1 tsp. grated lemon peel
2 egg whites
1/4 cup sugar
Directions:
BAKE pastry shells according to pkg. directions.
COOK pudding mix according to pkg. directions for pie filling. Stir in lemon peel. Let cool to room temperature.
SPOON about 1/3 cup pudding into each pastry shell. Preheat oven to 325°F.
BEAT egg whites until frothy using electric mixer at high speed. Add sugar gradually, beating until soft peaks form. Spoon over pudding and spread to edges. Place on baking sheet.
BAKE for 12 min. or until lightly browned. Let cool.
TIP: For Lemon Cream Tarts, substitute sweetened whipped cream or thawed frozen non-dairy whipped topping for egg whites and sugar. Top each filled pastry shell with whipped cream. Garnish with lemon slices, if desired. Serve immediately or cover and refrigerate until serving time.
APPLE PECAN PASTRIES
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 cup packed brown sugar
1/2 cup all-purpose flour
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 cups diced, peeled Granny Smith apples
1 cup chopped pecans
1 tbsp. cold butter , cut into pieces
Confectioners' Sugar
Directions:
THAW pastry sheet at room temperature 30 min. Preheat oven to 375°F. Mix brown sugar, flour, cinnamon and nutmeg. Add apples, pecans and butter and toss to coat.
UNFOLD pastry on lightly floured surface. Roll into 15" x 10" rectangle. Brush lightly with water. With long side facing you, spoon apple mixture on pastry to within 2" of long sides and all the way to short sides. Starting at long side, roll up like a jelly roll. Cut into 12 (1 1/4") slices. Place 2" apart on greased baking sheet.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire rack. Sprinkle with confectioners' sugar. Makes 12 pastries.
BEEF WELLINGTON
2- to 2 1/2-lb. Beef tenderloin (filet mignon)
Ground black pepper (optional)
1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 tbsp. butter OR Margarine
2 cups finely chopped mushrooms
1 medium onion , finely chopped
Directions:
PLACE beef in lightly greased roasting pan. Season with pepper, if desired. Roast at 425°F. for 30 min. or until meat thermometer reads 130°F. Cover and refrigerate 1 hr.
THAW pastry sheet at room temperature 30 min. Preheat oven to 425°F. Mix egg and water.
HEAT butter in skillet over medium-high heat. Cook mushrooms and onion until vegetables are tender and liquid is evaporated.
UNFOLD pastry on lightly floured surface. Roll into rectangle 4" longer and 6" wider than beef. Brush with egg mixture. Spoon mushroom mixture onto pastry to within 1" of edges. Place beef in center of mushroom mixture. Starting at long sides, fold pastry over beef. Fold in ends. Press edges to seal. Place seam-side down on baking sheet. Brush with egg mixture.
BAKE for 25 min. or until golden and thermometer reads 140°F.
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