Mini Puff Tartlets

Campbell's Mini Puff Tartlets Recipe

Sometimes, big desserts are just too much...so we've created these easy-to-make, individually-sized cheesecakes with a puff pastry crust.  Now everyone can enjoy this luscious dessert.

At a glance

Prep

20 min.

Total

1 hr. 35 min.

Serves

18

Thaw: 40 min.

Bake: 10 min.

Chill: 10 min.

Cool: 15 min.

Made With

  • Pepperidge Farm® Puff Pastry Sheets

    Pepperidge Farm® Puff Pastry Sheets

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What You'll Need

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg, beaten
3/4 cup cream cheese, softened
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup thawed frozen whipped topping
36 fresh raspberries or semi-sweet chocolate pieces

How to Make It

  • 1

    Heat the oven to 375°F. 

  • 2

    Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18x9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.

  • 3

    Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the tartlet shells from the pans and let cool completely on wire racks.

  • 4

    Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners' sugar and vanilla extract.  Fold in the whipped topping.

  • 5

    Spoon about 1 tablespoon cream cheese mixture into each tartlet shells.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners' sugar, if desired.

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