I’ve already told my husband these are my Mother’s Day dessert request. They only take ten to fifteen minutes to make and with only four ingredients, I know that he, along with his three happy helpers, can make these. Easy Peasy!
I love an excuse to make these so I took them to a baby shower last week. They were a hit. How can they not be, I am telling you the flavor combination is AMAZING! You have got to give them a try. Mother’s Day is the perfect excuse to make them……or have your family make them for you!
**There is no need to re-toast or bake the pre-made puff pastry shells, but you can if you want to. If you won’t be serving the bites within 2-5 hours of making them, I suggest baking the shells at 350 for 5-7 minutes to give them a little more crunch so that they will maintain their crunchiness longer.
P.S. If you are a strawberry fan or a cheesecake fan, you have got to try this Fan-FREAKING-Tastic Fresh Strawberry Pie Recipe
…back to the pastry bites….
- 30 puff pastry shells
- 1 (8 ounce) package cream cheese, softened
- 1 cup white granulated sugar
- Berries of your choice, I like chopped Strawberries
- Remove Puff pastries from packaging. I like to place them on a large cookie sheet.
- In a small mixing bowl combine softened cream cheese and granulated white sugar. Mix by hand or with a hand mixer until completely combined and smooth.
- Put cream cheese mixture in a ziploc bag and snip the end to squeeze into pastry shells
- Fill each shell with approx 1 to 1½ tbsp filling.
- Top with berries of choice
- Keep refrigerated until serving.
- Best if served with-in 2-5 hours of making. Shells will soften the longer the filling is in them.
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Bobbie
May 7, 2014 at 1:41 pmThey look so yummy.
Samantha
July 3, 2015 at 3:07 pmThese look amazing and I’m going to try them on Sunday for a girl’s day, but I’m just curious where you found the puff pastry shells? I can only find the frozen ones.
Maria
July 10, 2015 at 12:21 pmI use the frozen ones. They come 12-15 in a pack depending on the brand. They are usually near the cool whip in the freezer section. Hope you love them as much as I do.
Maria
July 18, 2015 at 10:46 pmHi Samantha,
I use the frozen ones. 🙂 They are already shaped into the little cups and so easy. They are usually by the puff pastry sheets back by the cool whip in the freezer isle.
Kathy
May 30, 2016 at 3:00 pmI think you must mean phyllo dough shells, not puff pastry, hence the confusion.
Maria
June 1, 2016 at 2:27 pmYes, sorry I thought the two were interchangeable. oops.
MARY
March 28, 2017 at 10:12 amI’ve got some wonton wrappers leftover. Do you think if I baked them to get them crispy that they would work?
Maria
May 2, 2017 at 6:15 pmI think they would give it a different texture that wouldn’t be quite so light and crunchy, but it might be good?
KJ Robinson
May 12, 2018 at 6:33 pmMade these for my dinner party and they were a hit! Nice, light and the perfect size! Will definitely make these again!
Maria
May 26, 2018 at 10:58 amGlad to hear it! They are one of my go-to’s for easy finger food to take to parties. So easy and sooooo yummy!