Peanutty Cream Filled Pastry Shells Recipes

Steps:

• 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., 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. , Let stand at room temperature for 5 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
• Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
• Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
• Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.

Steps:

• Heat oven to 350°F. In medium bowl, mix Bisquick mix and powdered sugar. Cut in butter, using pastry blender or fork, until mixture is crumbly. Stir in hot water. In ungreased 8-inch or 9-inch square pan, press mixture firmly on bottom.
• Bake 15 to 20 minutes or until set and golden brown around edges.
• In 1-quart saucepan, heat whipping cream and peanut butter chips over medium heat, stirring constantly, until smooth. Pour over baked crust; spread evenly. Sprinkle with peanuts. Refrigerate at least 2 hours until set. For 25 bars, cut into 5 rows by 5 rows.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
• Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

Steps:

• Beat butter and cream cheese in a bowl until smooth. Add flour; beat just until a soft dough forms. Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
• Preheat oven to 425 degrees F/220°C.
• Shape dough into 1"/2.5 cm balls. Place each ball of dough into cups of mini muffin pan. Dip Mini-Tart Shaper into flour; press into dough to form tart shells. Pierce shells with a fork. (If you don't have a Mini-Tart shaper just use your fingers and form into shells).
• Bake 10-12 minutes or until light golden brown. Cool in pan for 5 minutes; carefully remove tart shells from pan. Cool completely. Fill as desired.

Steps:

• Mix and sift flour.
• Cut in shortening with a knife. Add only enough water to hold the ingredients together.
• DO NOT KNEAD.
• Divide the dough into 2 parts and roll out onto a slightly floured wooden board.
• Line the pie pan with only 1 of the dough parts.
• Pinch the edges or use a fork to make the edged design.
• Poke the bottom of the shell with the fork.
• Bake in oven at 460* for 10 - 15 minutes.
• **Cook the 2nd shell according to directions unless you are using the 2nd shell as a covering for a pie, then place it on top of the pie raw and cook according to the pie's directions.** This recipe yields 2 pastry shells.

Steps:

• In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
• In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.
• When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.