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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 9 |
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Puff pastry pockets filled with a chocolate peanut butter cup candy...now that's wicked good! Ingredients:
1 egg |
1 tablespoon water |
all purpose flour |
1 (17.3 ounce) package pepperidge farm® puff pastry sheets, thawed |
9 full-size milk chocolate peanut butter cup candies |
Directions:
1. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
2. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Cut into9 (3 1/2-inch) circles. Repeat with the remaining pastry sheet. Reserve the pastry scraps to decorate the tops of the pastries, if desired.
3. Brush 9 pastry circles with the egg mixture. Top each with 1 candy. Place the remaining pastry circles over the candies and press the edges to seal. Crimp the edges with a fork. Decorate the tops of the pastries with the reserved pastry scraps, if desired. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet. Freeze for 20 minutes.
4. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.
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