Super easy to make Pastry Cups filled with Whipped Cream and finished with Fresh Fruit. The perfect summer dessert!
It struck me on Wednesday that Memorial Day weekend is next week. How crazy is that? Please tell me I’m not the only one who was clueless until two days ago…
Once I realized that summer is just around the corner, my fruit cravings immediately set in. So of course it was only a matter of time before I would make a dessert featuring some of my favorite fruits.
They had to be miniature and come together in a matter of minutes. I am the least person who wants to be trapped inside working on dessert while the beautiful Minnesota summer lasts – time is of the essence. We’re not taking any second of the warm rays for granted :).
I am tempted to say that you only need 3 ingredients to make these. Puff pastry, whipped cream and the third one being fruit. Can I count that as one ingredient? I’m confused, but I am going to go out on a limb and say that fruit counts as one ingredient. You could use only one kind of fruit after all. But let’s get not too technical. Okay? Good. I love it when we can agree on life’s most pressing questions.
So tell me, do you have any special plans for Memorial Day? Any traditions or fun parties to go to? Our family heads up to northern Minnesota for a couple of days every year. We get to hang out on the lake, go to flea markets and antique stores, play games and always pay a visit to the local candy store for some of the best fudge I’ve ever had! I am drooling just thinking about it, ha. If we don’t eat it all as fast as we usually do, I’ll be sure to take some pics and show you what I’m talking about :).
Since we cook most of our own meals when we’re up at the cabin, I had one more inspiration for this dessert. A recipe that comes together in as little time as possible, but still tastes incredible.
This is such a light and airy, but more than satisfying dessert. Not too sweet, perfectly balanced, fresh and scoring at least 100 points in the adorable department. I can already tell that these will be made over and over again this summer. I’d be crazy not to.
You certainly don’t have to wait until Memorial Day to prepare a batch. The sooner the better.
Hope you have a very happy and relaxing weekend ahead. Happy Friday!!
- 1 sheet puff pastry, slightly thawed
- 2 1/4 cup whipped cream
- fresh or frozen fruit, cut into pieces (I used kiwis, peaches, strawberries, and blackberries)
- Preheat oven to 400 degrees F. Spray a muffin pan with nonstick spray.
- 1. Unfold your sheet of puff pastry and cut into 3 strips (following the lines where it was folded). Cut each strip into 3 equal squares. You should have a total of 9 squares.
- 2. Press puff pastry squares into the prepared muffin tins with the corners of each square slightly hanging over the edge of each individual muffin cup.
- 3. Next line the inside of each puff pastry cup with a small piece of parchment paper. Fill with pie weights or dried beans (this is called blind baking to prevent the dough from rising in the middle and create the hollow space that you will fill with the whipped cream and fruit).
- 4. Place into oven and bake for 8 minutes. Remove pie weights and parchment paper from each pastry cup and return to the oven and bake for another 2 minutes or until cups are golden brown.
- 5. Remove from the oven and let pastry cups cool in muffin tins.
- 6. Once cooled, pipe or spoon whipped cream into each individual pastry cup (about 1/4 cup each). Top with desired fruit and serve immediately.
- Dessert Cups are best when enjoyed immediately.