Bridal Shower, BBQ or just having a few friends over this weekend? Try one of these treats from Tenderflake to top off a great meal!
1 Package Tenderflake® Mini-Tart Shells
2 oz (30 g) Cream cheese, softened
1/4 cup (50 mL) Smooth peanut butter
1 ½ tbsp (22 mL) Unsalted butter, softened
1 ½ tbsp (22 mL) Packed light brown sugar
1/2 cup (125mL) Whipping Cream
1/2 tsp (2 mL) Vanilla
1/3 cup (75mL) Grape jelly or jam
2 TENDERFLAKE® Frozen Deep Dish Pie Shells
1/4 cup (50 mL) Frozen blueberries
1/4 cup (50 mL) Frozen raspberries
2 tsp (10 mL) flour
1 tbsp (15 mL) granulated sugar
1/4 tsp (1 mL) Cinnamon
1/4 tsp (1 mL) Lemon zest
6 Lollipop sticks 4 inch/10 cm long
1 Egg, beaten
PREHEAT oven to 400°F (200°C).
REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
MEANWHILE mix together berries, flour, sugar, cinnamon and zest.
REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
CUT out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in diameter.