Before You Get Started Making Cherry Puffs
Take the butter and cream cheese out beforehand to come to room temperature
Place Cool Whip from freezer to fridge to thaw
Cherry Puffs Ingredients and Amounts (Yields ~45-50 mini shells)
To Make The Puff Shell
1 cup (227g) unsalted butter - room temperature
2 cups (280g) all-purpose flour
1/2 cup (58g) powdered sugar
To Make The Filling
8 oz (226g) cream cheese - softened
1/2 cup (100g) granulated sugar
8 oz (227g) Cool Whip - thawed
21 oz (595g) can of cherry pie filling/topping
Cherry Puffs Step-By-Step Directions
1) With your stand mixer, mix butter in bowl on medium speed until creamy.
2) Sift flour and powdered sugar together and add it to the butter on low speed until combined. Once complete, this will be your puff shell dough. Wrap in plastic wrap.
3) Refrigerate the dough for 30 minutes -1 hour as it's very soft right after mixing.
4) While the dough settles in the fridge, preheat the oven to 350 degrees (F).
5) Take the dough out the fridge and start rolling small balls, about 10g each. If you don't own a scale, shape each ball of dough and press it into the mini cupcake mold - it should go a little less than halfway up.
6) With a wooden tool
, or your fingers, mold the dough into the mini pan. The dough will get sticky, so use some flour on the tool or your fingers.
7) After the mini pan is filled, place in the oven for 13-15 minutes or until golden brown.
8) When the shells are done, carefully turn the pan over and give the bottom of the pan a little tap, so the shells come out easily. We like to turn them over onto a kitchen towel. If they're giving you trouble, take a sharp knife and run it around the edges of the shell.
9) While the shells are cooling, start to make the filling. Beat sugar and cream cheese on medium speed for 3-4 minutes until fluffy. With the mixer on low, mix in the thawed Cool Whip.
Cherry Puffs Assembly
Pipe in or spoon in some filling into the puff shells and then top with a cherry. Keep refrigerated until you're ready to serve
Cherry Puffs Sweet Notes:
If your shells don't come out of the pan easily, they may require a longer cooking time
You can refrigerate dough up to 48 hours, wrapping well in plastic wrap. Freeze up to 2 months. Don't forget to label and date it