Maple Walnut Cups
Mini puff pastry cups are brushed with a maple syrup mixture, baked until golden and filled with a sweetened whipped cream mixture. Serve them at your next party for a delicious dessert that will earn rave reviews.
Ingredients
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
3 tablespoons pure maple syrup
2 tablespoons finely chopped walnuts
0.75 cup heavy cream
2 tablespoons confectioners' sugar
0.5 teaspoon vanilla extract
3 tablespoons pure maple syrup
2 tablespoons finely chopped walnuts
0.75 cup heavy cream
2 tablespoons confectioners' sugar
0.5 teaspoon vanilla extract
Instructions
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Place the pastry cups onto the baking sheet. Stir the syrup and walnuts in a small bowl. Brush the tops of the pastry cups with the syrup mixture.
Bake for 20 minutes or until golden brown and puffed. Using the end of a wooden spoon handle, press the centers of the hot pastry cups down into the bottoms of the cups.
Beat the heavy cream, sugar and vanilla extract in a medium bowl using an electric mixer on high speed until soft peaks form. Spoon or pipe the cream mixture into the pastry cups.
Place the pastry cups onto the baking sheet. Stir the syrup and walnuts in a small bowl. Brush the tops of the pastry cups with the syrup mixture.
Bake for 20 minutes or until golden brown and puffed. Using the end of a wooden spoon handle, press the centers of the hot pastry cups down into the bottoms of the cups.
Beat the heavy cream, sugar and vanilla extract in a medium bowl using an electric mixer on high speed until soft peaks form. Spoon or pipe the cream mixture into the pastry cups.
Maple Walnut Cups
Mini puff pastry cups are brushed with a maple syrup mixture, baked until golden and filled with a sweetened whipped cream mixture. Serve them at your next party for a delicious dessert...
Directions
Print
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Place the pastry cups onto the baking sheet. Stir the syrup and walnuts in a small bowl. Brush the tops of the pastry cups with the syrup mixture.
Bake for 20 minutes or until golden brown and puffed. Using the end of a wooden spoon handle, press the centers of the hot pastry cups down into the bottoms of the cups.
Beat the heavy cream, sugar and vanilla extract in a medium bowl using an electric mixer on high speed until soft peaks form. Spoon or pipe the cream mixture into the pastry cups.
Ingredients
1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups
3 tablespoons pure maple syrup
2 tablespoons finely chopped walnuts
0.75 cup heavy cream
2 tablespoons confectioners' sugar
0.5 teaspoon vanilla extract
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