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Peanutty Cream-Filled Pastry Shells

 Peanutty Cream-Filled Pastry Shells
These delicious desserts say indulgent and decadent, but couldn't be any easier to make. Make them ahead for that weekend party coming up; they're perfect for guests. Teri Rasey - Cadillac, Michigan
12 ServingsPrep: 15 min. + freezing Bake: 20 min.


  • 2 packages (10 ounces each) frozen puff pastry shells
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon lemon juice
  • 1-1/2 cups whipped topping
  • Chocolate hard-shell ice cream topping
  • 1/4 cup chopped unsalted peanuts


  • Bake puff pastry shells according to package directions. Cool
  • completely. Meanwhile, in a large bowl, beat cream cheese until
  • light and fluffy. Add the peanut butter, milk and lemon juice. Fold
  • in whipped topping.
  • Place shells on a waxed paper-lined baking sheet. Remove tops; save
  • for another use. Pour 1 teaspoon hard-shell topping into each pastry
  • shell. Mound 1/3 cup cream cheese mixture over topping. Drizzle with
  • an additional 1 teaspoon topping; sprinkle with peanuts. Freeze for
  • 30 minutes or until firm.
  • Let stand at room temperature for 5 minutes before serving. Yield: 12
  • servings.

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Peanutty Cream-Filled Pastry Shells (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.