Puff Pastry Ravioli Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Doesn't this sound easy? From a 1990 Betty Crocker recipe booklet. Ingredients:
1 (17 1/4 ounce) package frozen puff pastry, thawed |
25 miniature peanut butter cups |
powdered sugar |
Directions:
1. Preheat oven to 425F degrees.
2. Unfold pastry and lay one sheet flat on your work surface.
3. Arrange miniature peanut butter cups in 5 rows of 5 each.
4. Brush pastry lightly with water between cups.
5. Top with second pastry sheet.
6. Press pastry gently around cups to seal; then cut between cups to make squares.
7. Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
8. Sprinkle with powdered sugar.
9. Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
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