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Almond-Cream Puff Pastries

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 316

% Daily Value

Total Fat: 22g; 0%
Saturated Fat 9g 0%
Sodium: 250mg; 0%
Total Carbohydrate: 25g; 0%
Dietary Fiber 1g 0%
Protein: 6g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 1/2 Other Carbohydrate; 1/2 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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