This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry.
If you’ve never baked with Pepperidge Farm Puff Pastry before, go to the store NOW and get some (you can find it in the freezer aisle)! This stuff rocks my world and now that I’ve discovered it, I’m pretty sure it’ll be making a regular appearance here. I recently attended a Pepperidge Farm Puff Pastry brunch for bloggers and learned all about this fun ingredient. It’s made with the same basic ingredients as pie pastry, but the dough is folded multiple times to create layers. When baked, the layers rise about 8 times higher (hence the PUFF).
The Pepperidge Farm Puff Pastry brunch was hosted by my bloggy friend Laura of Pink Cake Plate. From the boho chic decorations to the yummy desserts, everything was perfection! I know some of you caught her Pepperidge Farm Puff Pastry salad bowls on my Instagram feed, weren’t they amazing?! She also made homemade croutons for the salad out of Pepperidge Farm Puff Pastry! If you are looking to WOW your guests, this is it! Oh and aren’t those tartlettes the cutest?! They were made using the Pepperidge Farm Puff Pastry Cups.
Our parting gift at the brunch was, you guessed it, Pepperidge Farm Puff Pastry! I couldn’t wait to get in my kitchen and start playing! Lately, I’ve had a slight love affair with blackberries and I’ve also been craving pie. Seeing as how puff pastry is basically pie pastry, I thought it’d make for a great pie shell. Instead of a giant pie, I created mini blackberry pie bites. You could use any type of berry that you fancy. Not only are they super cute, they are delicious as well and so easy to make! How darling would these pie bites be for a baby shower or graduation party?! I’ll be making them for Easter brunch.
Pepperidge Farm Puff Pastry Sheets (2 sheets come in 1 box)
1 tablespoon water
1/4 cup raw turbinado sugar
Step 1: Preheat oven to 400 degrees. Remove Pepperidge Farm Puff Pastry to thaw according to package.
Step 2: Once thawed, unfold onto a lightly floured surface. Use a 1 1/2 inch circle fondant or cookie cutter to cut out 12 circles in each sheet.
Step 3: Place circles into mini muffin tins. Add a sprinkle of sugar to each circle. Place a blackberry into each circle.
Step 4: Beat 1 egg with 1 tablespoon water for the egg wash. Using a pastry brush, brush egg wash on top of each pie bite. Add a sprinkle of sugar to the tops.
Step 5: Bake at 400 degrees for 15 minutes or until golden brown. Enjoy while still warm!
Follow Pepperidge Farm on Facebook for more yummy inspiration! This is a sponsored post written by me on behalf of Pepperidge Farm Puff Pastry.
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