Saturday, December 21, 2013

Holiday Cheesecake Bites

Yield: 24 bite-sized desserts Prep Time: 15 min Cook Time: 20 min Ingredients: One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count) 4 ounces cream cheese, softened 2 tablespoons granulated white sugar 1/2 teaspoon vanilla extract 1/2 cup heavy whipping cream pomegranate arils 24 small mint leaves Directions: 1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. 2. In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add the whipping cream and mix until thick. Transfer the mixture to a plastic baggie. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with POM arils and a mint leaf. Keep refrigerated until ready to serve. TIPS: Bake the cups up to 24 hours ahead. Assemble the desserts up to several hours ahead of serving time. They'll keep just fine in the refrigerator. Tips: *If you prefer, you can make these in larger- one serving- dessert form. Use a box of Pepperidge Farm Puff Pastry Shells (6-count) instead. *This recipe can be easily doubled- just double all of the ingredients listed.

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