PUFF PASTRY PILLSBURY RECIPES

Steps:

• Heat oven to 400°F. Bake puff pastry shells as directed on package. Cool on cooling rack, removing and reserving tops.
• In 1-quart saucepan, heat milk to simmering; remove from heat. In medium bowl, beat egg yolks and 1/4 cup of the sugar with whisk. Sift cornstarch over mixture; beat with whisk until well blended. Stir in 1/2 cup warm milk. Slowly pour egg mixture into pan, stirring constantly. Heat to boiling over medium-high heat; cook and stir 4 to 5 minutes until thickened. Remove from heat; stir in vanilla and almond extract. Pour pudding into clean medium bowl; place plastic wrap directly on surface of pudding. Refrigerate 30 minutes.
• In large bowl, beat whipping cream and remaining 4 teaspoons sugar with electric mixer on high speed until stiff peaks form. Gently fold two-thirds of the whipped cream into pudding. Divide evenly among pastry shells. Replace pastry tops; dollop with remaining whipped cream. Top with almonds and raspberries.

Steps:

• Heat oven to 375°F. Place pastry sheet on lightly floured surface. Cut 12 (2-inch) rounds from pastry; place on ungreased cookie sheet. Bake at 375°F. for 20 to 25 minutes or until puffed and golden brown.
• Remove warm pastry rounds from cookie sheet; place on wire rack. While still warm, split each round into 2 layers to form 24 rounds. Cool completely.
• Meanwhile, in small bowl, combine turkey, onions, mayonnaise, 2 tablespoons cranberry sauce, ginger and dry mustard; mix well. Refrigerate until serving time.
• To serve, spoon about 1 teaspoon turkey mixture on split side of each round. Garnish appetizers with small dots of cranberry sauce.