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Wicked Dessert Puffs


Wicked Dessert Puffs

Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good! This recipe comes from Pepperidge Farm.

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Use the pastry scraps to customize these puffs for the holidays. You could make Jack-o'-lanterns for Halloween, Christmas ornaments for Christmas or even monogram with your initials!

You can substitute "fun-size" chocolate candy bars for the peanut butter cup candies, if you like.


  • 1 egg
  • 1 Tablespoon water
  • Flour, for dusting
  • 1 17.3-ounce package frozen puff pastry sheets, such as Pepperidge Farm, thawed
  • 9 full-size milk chocolate cream peanut butter cup candies


Preheat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.

Sprinkle some flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into an 11-inch square. Cut into 9 3 ½-inch circles. Repeat with the remaining pastry sheet. Reserve the pastry scraps to decorate the tops of the pastries, if desired.

Brush 9 pastry circles with the egg mixture. Top each with 1 candy. Place the remaining pastry circles over the candies and press the edges to seal. Crimp the edges with a fork. Decorate the tops of the pastries with the reserved pastry scraps, if desired. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet. Freeze for 20 minutes.

Bake until the pastries are golden brown, 20 minutes. Remove the pastries from the baking sheet and let cool on a wire rack for 15 minutes.