Dessert Mini Wraparounds
Keep these bite-size sweets in the cookie jar. So easy to make—just wrap puff pastry around whatever ingredients you have on hand, from jam or dried fruit to chopped peanut butter cups to caramels, and bake.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
5.5 ounces (about 2/3 cup) seedless raspberry jam
1 egg
1 tablespoon water
5.5 ounces (about 2/3 cup) seedless raspberry jam
Instructions
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet. Place 1 teaspoon jam in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet. Place 1 teaspoon jam in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Dessert Mini Wraparounds
Keep these bite-size sweets in the cookie jar. So easy to make—just wrap puff pastry around whatever ingredients you have on hand, from jam or dried fruit to chopped peanut butter c...
Directions
Print
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet. Place 1 teaspoon jam in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
5.5 ounces (about 2/3 cup) seedless raspberry jam
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