Type what you have

Ingredients

• ✓ puff pastry shell
• cream cheese
• white sugar
• cinnamon
• milk
• turbinado sugar
• blackberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Ingredients

• ✓ puff pastry shell
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice
• dijon mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2. 2 Bake in the preheated oven until golden brown, about 20 minutes.
3. 3 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4. 4 Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6. 6 Slice tops off pastry shells; fill with scallops mixture.

By lutzflcat

Ingredients

• ✓ puff pastry shell
• neufchatel cheese
• milk
• vanilla pudding
• apple
• caramel ice cream topping

Instructions

1. 1 Heat oven to 425 degrees F.
2. 2 Bake pastry shells as directed on package; cool.
3. 3 Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. Add dry pudding mix and remaining milk; beat 2 min. Refrigerate until ready to use.
4. 4 Remove top and doughy center from each pastry shell; discard removed pastry. Fill shells with pudding mixture; top with apples and caramel topping. Serve with pastry tops.

By JELL-O

Ingredients

• ✓ puff pastry shell
• strawberry
• sugar
• cream cheese
• white sugar
• vanilla extract
• heavy cream

Instructions

1. 1 Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
2. 2 Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
3. 3 In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
4. 4 Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

By Michelle

Ingredients

• ✓ puff pastry shell
• egg
• water
• strawberry preserves
• strawberry
• kiwi
• honey
• heavy cream
• confectioners' sugar

Instructions

1. 1 Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
2. 2 Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
3. 3 In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
4. 4 Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

By ilkaisha

Ingredients

• ✓ puff pastry shell
• vegetable oil
• salt
• pepper
• chicken breast
• cream cheese
• chive

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Heat vegetable oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pepper, and place in hot oil; cook for 5 minutes, turning to brown evenly. Remove skillet from heat.
3. 3 Roll out pastry shells as thinly as possible so that it is big enough to fit around a chicken breast. Spread 2 ounces of cream cheese on one chicken breast, place in the center of a pastry sheet; fold the pastry around the chicken, and pinch the pastry edges together very tightly to seal. Repeat with remaining ingredients. Place the pastry-wrapped chicken breasts on a greased baking sheet.
4. 4 Bake for 12 to 15 minutes, until golden brown.

By BURKH007

Ingredients

• ✓ puff pastry shell
• butter
• bay scallop
• button mushroom
• shallot
• half and half
• flour
• white wine
• sherry
• lemon juice
• mustard
• parmesan cheese
• tarragon
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove all wrapping from the pastry shells and set on an ungreased baking sheet. Bake in the preheated oven until golden brown and puffed, about 18 to 20 minutes (follow directions on package).
3. 3 While the pastry shells are baking: Heat 1 tablespoon butter in a large skillet over medium-high heat. Add bay scallops, and sauté quickly on both sides until lightly browned, about 2 minutes per side. Do not overcook. Remove scallops from skillet and set aside.
4. 4 Reduce heat to medium, and melt remaining tablespoon butter. Add mushrooms and shallots, and sautè until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour into the skillet, whisking until thickened; add white wine, sherry, lemon juice, and Dijon mustard, and whisk into the cream sauce.
6. 6 Stir in Parmesan cheese, 1 tablespoon tarragon, and pepper. Return scallops to the cheese sauce, stir, and reheat briefly.
7. 7 Remove top of the puff pastry shell, and fill with cheesy scallops, overflowing slightly to serve. Garnish with additional fresh tarragon if you like.

By lutzflcat

Ingredients

• ✓ puff pastry shell
• dijon mustard
• parmesan cheese
• tarragon
• black pepper
• gin
• sweet vermouth
• maraschino cherry juice
• orange bitters
• maraschino cherry
• grape
• shrimp
• lemon
• goat cheese
• red pepper jelly
• bacon
• potato chip
• jalapeno pepper
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• sriracha sauce
• salt
• butter
• bay scallop
• mushroom
• shallot
• half-and-half
• flour
• white wine
• sherry
• lemon juice

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a serving bowl until smooth and creamy. Cover and refrigerate.
2. 2 Preheat the oven to 380 degrees F (190 degrees C). Place pastry shells on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. Allow shells to cool completely.
4. 4 Meanwhile, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside. Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
5. 5 Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops, stir, and reheat briefly, 1 to 3 minutes.
6. 6 Cut tops off the pastry shells. Fill with cheesy scallops and place at the bottom of a large horizontal board.
7. 7 Fill a cocktail shaker with ice. Add gin, vermouth, cherry juice, and bitters. Shake well and strain into 4 shot glasses. Add a cherry to each glass. Position quarterback attack shooters diagonally at the upper left of the board. Place grapes in both the upper and lower left corners of the board.
8. 8 Place the bowl of creamy mustard dipping sauce on the right side of the board and surround with shrimp and lemon wedges.
9. 9 Spread about 1/2 tablespoon of goat cheese onto each potato chip, being careful not to break the chips. Add about 1 teaspoon of red pepper jelly to each chip and top with crumbled bacon and a jalapeno slice. Place hot pepper jelly chips above and to the left of the puff pastry shells, filling in any empty space.

By lutzflcat