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Peanutty Cream-Filled Pastry Shells

Total Time

Prep: 15 min. + freezing Bake: 20 min.

Makes

12 servings

These delicious desserts are indulgent and decadent, but they couldn't be easier to make. Prepare and freeze them for an upcoming event. —Teri Rasey, Cadillac, Michigan
Peanutty Cream-Filled Pastry Shells Recipe photo by Taste of Home
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Ingredients

  • 2 packages (10 ounces each) frozen puff pastry shells
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon lemon juice
  • 1-1/2 cups whipped topping
  • Chocolate hard-shell ice cream topping
  • 1/4 cup chopped unsalted peanuts

Directions

  1. Bake puff pastry shells according to package directions. Cool completely. Meanwhile, in a large bowl, beat cream cheese until light and fluffy. Add the peanut butter, milk and lemon juice. Fold in whipped topping.
  2. Place shells on a waxed paper-lined baking sheet. Remove tops; save for another use. Pour 1 teaspoon hard-shell topping into each pastry shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for 30 minutes or until firm.
  3. Let stand at room temperature for 5 minutes before serving.

Nutrition Facts

1 each: 601 calories, 42g fat (16g saturated fat), 32mg cholesterol, 436mg sodium, 47g carbohydrate (28g sugars, 3g fiber), 15g protein.

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