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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They look so yummy.
These 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.
I 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.
Hi 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.
I think you must mean phyllo dough shells, not puff pastry, hence the confusion.
Yes, sorry I thought the two were interchangeable. oops.
I’ve got some wonton wrappers leftover. Do you think if I baked them to get them crispy that they would work?
I think they would give it a different texture that wouldn’t be quite so light and crunchy, but it might be good?