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Almond-Cream Puff Pastries

almond-cream puff pastries Dessert
Almond-Cream Puff Pastries
  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 12

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

Updated November 15, 2011

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.
 

Nutrition Facts

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.

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