Summer parties are my fave and you better believe I’ll be whipping up these Easy Raspberry and Pistachio Cream Puff Pastry Cups all summer long. Eating and drinking in the sunshine with friends and family? What’s not to love? But the trick with summer entertaining is to avoid making your house even warmer when you’re making appetizers or dessert (because, again, I don’t really cook…I leave that to my husband). This is where my Easy Raspberry and Pistachio Cream Puff Pastry Cups come into play. With the use of Pepperidge Farm’s Puff Pastry Cups, you can cut down on prep time AND oven time! And let me be clear, this is not a sponsored post. I just love this baking/entertaining hacks and easy recipes so much that I couldn’t resist sharing with you! Plus, I’m still dreaming about the pastries from our trip to Paris, so I set out to recreate some of those desserts, but with shortcut ingredients.
The key to any shortcut recipe, or any recipe that uses pre-made ingredients, is to combine the store-bought products with gourmet ingredients. In this case, the pistachio cream is made with premium pistachio paste. I like to use the good, gourmet, culinary stuff that chefs use. The color, taste, and texture make all the difference! The pistachio cream is a cinch to make—just make sure to keep an eye on it when you’re whipping. You don’t want to overwhip the cream. Other than that, this might be one of the easiest desserts ever! These Easy Raspberry and Pistachio Cream Puff Pastry Cups are perfect for tea parties, bridal showers, baby showers, summer BBQs (like July 4th), and any other party you can think of!
Yields 24 Puff Pastry Cups
7 minPrep Time
25 minCook Time
32 minTotal Time
- 1 box Pepperidge Farm Puff Pastry Cups
- 1/2 cup Heavy Whipping Cream
- 1 tablespoon Pistachio Paste
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Powdered Sugar (or Confectioner's Sugar)
- 5 ounces Fresh Raspberries (or 24 raspberries)
- Preheat the oven to 400ºF.
- Line 1 baking sheet with parchment paper.
- Break apart each frozen pastry cup piece and place on the baking sheet, flat side down. The pastry cups won't expand on the sides, so just evenly distribute all 24 pastry cup pieces on your baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Transfer the baking sheet to a cooling rack and use the end of a wooden spoon to push down the pre-cut middle of each pastry cup.
- Cool for 15-20 minutes.
- In an medium bowl, whisk together the heavy whipping cream, pistachio paste, vanilla extract, and powdered sugar together until stiff peaks form (approximately 5-7 minutes).
- Transfer the pistachio cream mixture to a piping bag fitted with a large piping tip (or you can use a ziploc bag with a cut tip on the corner) and generously pipe the cream into each puff pastry cup.
- Gently push one raspberry into each pastry cup and serve immediately!
Note: This post contains affiliate links and I receive a small commission when you purchase any of the products via the links above. But I wouldn’t recommend them if I didn’t absolutely love them!