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Puff
- 2/3 cup water
- 1/3 cup butter
- 2/3 cup flour
Crust
- 2/3 cup flour
- 1 Tbsp. sugar
- 1/4 cup butter
- 3 eggs
Filling
- 3 1/2 oz. (102 g) box instant vanilla pudding
- 1 1/2 cups milk
- 1/2 cup whipping cream
- 2 cups fresh sliced peaches, kiwi, halved strawberries, halved grapes, blueberries, or raspberries
- 1/4 cup apple jelly, melted
Instructions
- To make puff: Combine water and butter in a medium-sized saucepan and bring to a boil, stirring to melt butter. Add flour all at once. Cook and stir until mixture forms a ball that doesn’t separate. Set aside in saucepan to cool for 15 minutes.
- To make crust: Combine flour and sugar. Cut in butter until crumbly. Firmly press crumbs in an 8″ circle on an ungreased baking sheet. Set aside.
- Preheat oven to 400 F. Add eggs to dough in saucepan, one at a time, beating well after each addition. Gently spread 1/4 of the dough over crust., forming a 5″ circle. Drop remaining dough in spoonfuls around edge of smaller circle. Bake for 15 minutes, then reduce heat to 350 F. and continue baking for 35-40 minutes. Cool.
- To make filling: Prepare pudding using milk. Beat cream and fold into pudding. Spoon filling into center of puff. Arrange fruit on top and brush fruit with melted jelly. Chill for 2 hours. Serves 8 astounded guests!
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