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When I was a girl, my mother, sister and I made mini cream puffs. Now, instead of several little puffs, I make one big pie for big appetites. Since we're dairy farmers, it's doubly popular!
Our children are 6, 3 and 1.
This recipe came form my mom, who is an excellent cook. It always gets rave reviews. Although fairly simple to make, when you finish you'll feel a sense of accomplishment because it tastes delicious and looks so impressive.
“I had a package of puff pastry in my freezer and mentioned to a friend that I’d like to make apple turnovers,” notes Coleen Cavallaro of Oak Hill, New York. “She shared a recipe that I adapted for the puff pastry. These turnovers were a big hit on my first try!”
You'll need refrigerated crescent dough and just four more ingredients to assemble these fruity filled rolls from Elouise Bullion of Kingsville, Texas. "My family and friends love them," she notes. "I never have any left over."
“My sister and I became addicted to Nutella while traveling in Europe. Now we’re always thinking of ways to incorporate the chocolate hazelnut spread into recipes. This one came about after making puff pastries with apple filling. We thought, ‘Why not try chocolate?’” —Dee Wolf, Syracuse, Utah
Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!
Inspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites.