Make a dozen individual desserts in only an hour! They’re a delicious combination of flaky puff pastry and appealing raspberry filling.
sheet frozen puff pastry (from 17 1/4-oz package)
box (4-serving size) cheesecake instant pudding and pie filling mix
tablespoons almond flavored liqueur or 1 teaspoon almond extract
can (21 oz) raspberry pie filling
cups frozen cranberry raspberry juice concentrate, thawed
tablespoon powdered sugar
cup toasted sliced almonds
Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.
The pastries, filling and sauce can be made a day ahead of time and then assembled in minutes just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.