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Almond-Cream Puff Pastries

Serve your family with these almond-cream puff pastries topped with raspberries - a delightful dessert.

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  • prep time 30 min
  • total time 60 min
  • ingredients 10
  • servings 12
 

Ingredients

2
packages (10 oz each) frozen puff pastry shells
1
cup milk
2
egg yolks
1/3
cup sugar
2
tablespoons cornstarch
1/2
teaspoon vanilla
1/4
teaspoon almond extract
1
cup whipping cream
3
tablespoons sliced almonds, toasted
12
raspberries

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LOCATION

Steps

  • 1 Heat oven to 400°F. Bake puff pastry shells as directed on package. Cool on cooling rack, removing and reserving tops.
  • 2 In 1-quart saucepan, heat milk to simmering; remove from heat. In medium bowl, beat egg yolks and 1/4 cup of the sugar with whisk. Sift cornstarch over mixture; beat with whisk until well blended. Stir in 1/2 cup warm milk. Slowly pour egg mixture into pan, stirring constantly. Heat to boiling over medium-high heat; cook and stir 4 to 5 minutes until thickened. Remove from heat; stir in vanilla and almond extract. Pour pudding into clean medium bowl; place plastic wrap directly on surface of pudding. Refrigerate 30 minutes.
  • 3 In large bowl, beat whipping cream and remaining 4 teaspoons sugar with electric mixer on high speed until stiff peaks form. Gently fold two-thirds of the whipped cream into pudding. Divide evenly among pastry shells. Replace pastry tops; dollop with remaining whipped cream. Top with almonds and raspberries.
  • 1 Heat oven to 400°F. Bake puff pastry shells as directed on package. Cool on cooling rack, removing and reserving tops.
  • 2 In 1-quart saucepan, heat milk to simmering; remove from heat. In medium bowl, beat egg yolks and 1/4 cup of the sugar with whisk. Sift cornstarch over mixture; beat with whisk until well blended. Stir in 1/2 cup warm milk. Slowly pour egg mixture into pan, stirring constantly. Heat to boiling over medium-high heat; cook and stir 4 to 5 minutes until thickened. Remove from heat; stir in vanilla and almond extract. Pour pudding into clean medium bowl; place plastic wrap directly on surface of pudding. Refrigerate 30 minutes.
  • 3 In large bowl, beat whipping cream and remaining 4 teaspoons sugar with electric mixer on high speed until stiff peaks form. Gently fold two-thirds of the whipped cream into pudding. Divide evenly among pastry shells. Replace pastry tops; dollop with remaining whipped cream. Top with almonds and raspberries.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
316
,
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
),
Sodium
250mg
250%;
Total Carbohydrate
25g
25%
(Dietary Fiber
1g
1%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.