As a mom, there are certain things I try to always have on hand in my pantry and freezer – a box of puff pastry sheets is one of them. Puff pastry is a magical thing that elevates nearly any recipe to yummy heights – such as breakfast cups, pot pies, dessert baskets, just to name a few. Yes, it’s fattening, but sometimes it just doesn’t matter!
Makes 8 pillows
8 oz package cream cheese, softened
2 eggs, beaten
3 Tbs. milk
1 cup shredded cheddar cheese
2 scallions, chopped
1 pkg. Pepperidge Farms frozen puff pastry, thawed
8 slices bacon, cooked and crumbled, divided use
In a mixing bowl, combine cream cheese, eggs, milk, cheese, and scallions.
Meanwhile, cut each sheet of puff pastry into 4 squares.
Place puff pastry squares into greased 3 1/2 inch muffin cups, letting points overlap.
Sprinkle a small amount of bacon into each cup, then divide cream cheese mixture between the 8 cups.
Bake, uncovered, on center rack of preheated 375 degree F. oven for approx. 20-22 minutes, or until golden brown and puffed.
Remove from oven and sprinkle with remaining bacon, pressing into filling.
Let pillows set in muffin cups for 1-2 minutes before removing to serve.
*Kitchen tip: When baking, fill the unused muffin tin cups with a bit of water to keep bottoms from burning.
Now You’re Cookin’,