Thursday, November 5, 2009

Yummy Tummy Thursday ; Pastry Cream Filled Fillo Shells

Pastry Cream Filled Fillo Shells
From Laura linked above (her's are much prettier, I really need some more kitchen stuff.. hint hint)

These are the other fillo desserts I took to a picnic back in June. I just want to say I much preferred the reeses one :-D.


1 large box instant chocolate pudding
1 1/2 cups heavy whipping cream
1/2 cup milk
fruit for garnish (such as mandarin oranges cut in half, raspberries, strawberry slices, banana slices, etc)


In a large bowl combine pudding, milk, and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag or pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each fillo shell. (This filling with thicken as you chill the pastries)

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