Cream Filled Puff Pastry

[mountain-moma]

Oh Carol,Carol,you are one good girl can i also use the Lorann flavoring in these is that what u r saying like to change the taste of filling i to am like Sue i could just reach and grab one guess i'll be in the kitchen very soon trying my hand at these Thanks Sweetie

[Jerryanne]

You're SO right Cyndy-those puff pastry sheets are VERY versatile-and something I try to keep on hand at all times. Could we make puff pastry from scratch? Oh sure we could-have a few recipes for it. But I don't have the time these days and this frozen one is VERY high quality......fast, easy and DELICIOUS...can't ask for much more than that.

Hi Patsy-sure can use the Lorann Oils in the filling for these-in fact, I snuck in about 1/2 tsp. of the Cheesecake oil in the filling I made for them to take with us on Easter Sunday to the get together we attended....MMMMmmmmmmmmmmmmm were they ever good.

You're gonna love these..........if you have some Turbinado sugar, use that to sprinkle over the tops to give the pastry a nice crunch.

Enjoy!

Carol

[Carol1011]

These look sooooo good!! I would like to grab one too!! I have printed. Thank you Carol for sharing!!! Think of all the flavors!! Yummy!!!

[Jerryanne]

Grab 2 Carol....there's PLENTY! These are so easy and SO good. My Mom used to use creme de menthe in the filling and tint it a light green-or she'd use Chambord and tint it pink.....wanna talk YUM??????? She used the same filling to fill cupcakes too.

Oh yeah-you can have a BALL changing up the flavors in these. They're also good with a thin layer of raspberry preserves on the bottom slice of puff pastry, then spread on the filling. Mmmmmmmmmm

Look at the fun you're gonna have!

Carol

[Carol1011]

I have the big bottle of Chambord. I think I have some black raspberry preserves in the closet. Just need to get the puff pastry. Thanks Carol for the great ideas!

[Jerryanne]

I think she used to add the Chambord a little at a time until she got the flavor she wanted-not so much as to water the filling down, you know? I asked her if she ever measured it? Of course she didn't-she said she went by taste. Sigh.........

I recall making the filling with the creme de menthe for chocolate cupcakes and it was softer because of the added liqueur-just go a little at a time with it if you try it. I also pipe the filling into the cupcakes when using it-you could pipe it onto the puff pastry too if you'd like-I think Cyndy did when she made them............

[sue211]

What a great idea you two Carol's!

Well, this is on my pile of "Recipes to try"!

[Carol1011]

Carol, my Mom was the same way! Add a little of this and a little of that. She wanted me to have her recipe box so I have that. There are a lot of recipes with ingredients but no amounts or oven temp!! lol lol She always taste tested!! I always have the Chambord in a shot glass!! A little for me, a little for the filling, a little for me, a little for the filling, etc.

[Carol1011]

Sue, This recipe looks so good. You told me I would love this site and you were right. Thank you so much!!

[Jerryanne]

I hope you enjoy them Sue!

Hey Carol-I've been looking through one of my Mom's recipe boxes and she made a note on the back of the filling recipe she had-she used 1 Tbsp. at a time of the liqueur (Chambord)-said she added it slowly while beating the filling and added a little red food coloring to tint the filling a pretty pink.

She did the same thing with Creme de Menthe and used green food coloring to tint the filling a pretty mint green.

When using the liqueurs-she omitted the vanilla in the recipe.

OH OUR MOMS---bake in a hot oven............put batter in a pan......HOW HOT? WHAT SIZE PAN? ARGH!!!!!!!!!!!!!!

Reading some of these recipes-a shot glass of Chambord might make them make more sense!