So you know that cronut insanity that hit the nation this year? Well, these little cuties taste just like a mini pastry donut or – yep, you got it – a “cronut”! All the little flaky layers are oh so delish but no slaving away trying to make it. Pepperidge Farm has a product called Pastry Cups that does all the work for you so your little donut-meets-cronut is ready in no time! This is also one of my favorite recipes because it is a “mini dessert” (I have a whole Pinterest board devoted to such treats) because I think they are perfect for parties and entertaining. They are mini so you have my permission to eat 2 (and by 2 I mean 8). Trust me, they’re so good!
P.S. GUESS WHAT?! Check below to see who won last month’s PUFF PASTRY ENTRY to win a trip to the Pepperidge Farm Innovation Center with some OH SO FAB bloggers
The process is simple (full recipe below) and it can easily be done the day before a party or event. Simply refrigerate your “donuts” which will also help the chocolate ganache form a shell. You can remove them up to a couple of hours before serving. I love to use large heart sprinkles for Valentine’s Day but any type of sprinkle will work! You could even do a drizzle of white chocolate and fill with a mini strawberry for a more sophisticated twist!
Mini Chocolate Pastry Donuts
- 1 package Pepperidge Farm Puff Pastry Cups
- 1 egg - beaten
- 8 ounces semi-sweet chocolate - chopped
- 8 ounces heavy cream
- 1 tablespoon butter - softened
- heart-shaped sprinkles
- Preheat oven to 400 degrees F. Break apart Pepperidge Farm Puff Pastry Cups onto a cookie sheet lined with parchment paper.
- Brush each frozen cup with the beaten egg (also called an "egg wash") which helps give the cups a golden brown color once baked.
- Bake Pepperidge Farm Puff Pastry Cups for 14-16 minutes or until golden brown (all ovens can vary so watch carefully for the golden brown color).
- In a saucepan over medium-heat, bring heavy cream to a boil.
- in a separate heat-proof bowl filled with chopped chocolate, carefully pour in boiling heavy cream. Stir until thoroughly mixed. Add butter and continue to stir.
- After Puff Pastry Cups are removed from oven, use the end of a wooden spoon to push in the center of the "cup" to create a hole for filling with chocolate ganache!
- Dip each Pastry Cup into the chocolate ganache and add in extra to the center cup with a spoon.
- Decorate each Cup with heart sprinkles!
REMEMBER: Leave a comment below telling me how YOU would use Puff Pastry for Valentine’s Day for a chance to win a FREE TRIP to the Pepperidge Farm Innovation Center! AND have your recipe included in the Campbell’s Kitchen Recipe Database!
LAST MONTH’S WINNER: Congratulations to “Cheri” who shared how she would use Puff Pastry for the Big Game!
Disclaimer:This post is sponsored by Pepperidge Farm® Puff Pastry. I’m part of the “Puff is the Spark” Panel. All opinions are 100% my own.