March 25, 2009
Over on PuffPastry.com, a site run by Pepperidge Farms, the winners of the Puff Pastry to Paris contest were just announced. The three Grand Prize winners will recieve a 7-day trip to Paris and $5,000 spending money. Pretty awesome, huh? Had I known about this contest earlier, I would have posted a note about it so all you readers could have submitted recipe ideas for a chance to win. Well, you'll just have to settle on making the winners' recipes instead.
Over the next three days, I'll be showcasing each winner's recipe. And now, I present the first of three Pepperidge Farm's Puff Pastry to Paris contest winners - Dan Rensberger. His recipe for Candy Bar Puffs is today's Recipe of the Day!
Candy Bar Puffs Recipe
I have served these at many family gathering as well at church functions and Red Cross functions for which I have made desserts. I always get raves about these puffs and everyone never knows how easy they are to make. I use so much puff pastry for these and many other recipes that I buy the puff pastry by the case at a restaurant supply company. I have made many of the recipes listed on your website and even gave an informal class on the use of puff pastry (from appetizers to main dishes to desserts) for a group from my church.
Mini muffin tins
3 Sheets Puff Pastry Sheets
36 to 48 Miniature candy bars such as Milky Way, Snickers or 3 Musketeers
2 ounces Melting Chocolate (Milk, Dark or White)
Preheat oven to 375 degrees F. Thaw pastry sheets.
Cut pastry sheets into 2 inch squares. Place miniature candy bar top down on pastry square. Fold corners up to center. Seal all seams thoroughly (candy will leak out if not completely sealed).
Place wrapped candy seam side down in mini muffin tins that have been lightly sprayed with a quick release spray. Bake puffs for 10 to 12 minutes, until puffy and slightly browned.
Remove from oven, allow to cool slightly then remove from pan to finish cooling. When puffs are cool, melt chocolate and drizzle over the tops.
These puffs are slightly fragile, but can be frozen for 1 to 2 months.