Featured Pinch Tips Video
- 1 1/2 pkg
- frozen puff pastry, thawed
- 6 pkg
- cream cheese, room temperature
- 2 c
- 4 Tbsp
- vanilla extract
1Heat oven to 425. Grease bottoms and sides of jumbo muffin tins with shortening
2Place 1 sheet of puff pasty an lightly floured surface. Cute into 4 squares. Press each square gently in to muffin cup, pulling the 4 corners up and out of cup. Press corners down on muffin pan. Repeat with remaining sheets of pasty.
3Beat cream cheese and vanilla on high speed for about 2-3 minutes or until fluffy. Beat in eggs, one at a time. Beat in vanilla. Pour 2/3 of the way up the muffin cups.
4Bake 20 minutes.
5Reduce heat to 375. Bake 5-7 minutes longer or until pasty is golden brown. Cool 15 minutes in pan on wire rack. Gently remove from pan. Refrigerate uncovered about an hour or until chilled; cover and continue refirgerating for no longer than 48 hours.