1 box puff pastry shells (not sheets!)
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted chopped fresh berries (diced strawberries and raspberries with blueberries is my favorite combination)
2 Tbs. granulate sugar
2 Tbs. peach schnapps
Preheat oven to 400 degrees F. Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown. Remove from baking sheet to cool on wire rack. Immediately press centers of shells down to create ‘ baskets’.
In a mixing bowl, combine pudding with milk and whisk until smooth. Fold in whipped cream and set aside in refrigeration for later use. Combine berries in a large mixing bowl; sprinkle with sugar and add schnapps; gently toss to combine.
To assemble: Spoon prepared white chocolate mixture into each berry basket. Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets. Drizzle with melted chocolate, if desired. Serve at once.
Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.