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Repeat with the remaining pastry sheet. Place the 24 stars on baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove them from the baking sheets and cool on a wire rack. Top 1 large star pastry with about 1 teaspoon pudding. Top with 1 medium star pastry, turning the star so the points do not line up.
1 / 2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 1 / 2 cup crumbled blue cheese; 4 oz 1/2 of an 8-ounce package cream cheese, softened; 1 / 4 cup heavy cream; 1 tsp chopped walnuts; 1 / 4 cup chopped walnuts; chopped fresh parsley; 1 medium Granny Smith apple, peeled, cored and thinly sliced
1 / 2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 2 tbsp butter; 2 medium carrot, chopped (about 1 cup) 1 package (10 ounces) frozen chopped spinach, thawed and well drained; 1 pouch dry onion soup and recipe mix; 1 / 4 tsp ground black pepper; 4 egg, beaten; 1 cup whipped cottage cheese; 1 / 2 cup crumbled ...
10 oz package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions 1 can (10 1/2 ounces) Campbell's® Turkey Gravy 1 / 8 tsp ground black pepper
Pepperidge Farm’s version contains vegetable shortening and is available in most supermarkets. Allow the pastry to thaw completely before using it, either overnight in the refrigerator or for 45 ...
1 / 2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 1 / 2 cup crumbled blue cheese; 4 oz 1/2 of an 8-ounce package cream cheese, softened; 1 / 4 cup heavy cream; 1 tsp ...
Pepperidge Farm Incorporated is an American commercial bakery founded in 1937 by Margaret Rudkin, who named the brand after her family's 123-acre farm property in Fairfield, Connecticut, [1] which had been named for the pepperidge tree. A subsidiary of the Campbell Soup Company since 1961, it is based in Norwalk, Connecticut.
Unfold the pastry sheet on a lightly floured surface. Cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. Spoon the sausage mixture down the center of the pastry. Starting at one end, fold the pastry strips over the sausage mixture, alternating sides, to cover the sausage mixture.