Cooking Directions

• Heat the oven to 375°F.  Lightly grease 24 (2 1/2-inch) muffin-pan cups.
• Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 9x12-inch rectangle.  Cut into 12 (3-inch) squares.  Repeat with the remaining pastry sheet, making 24 in all.  Press the pastry squares into the muffin-pan cups. Brush with the egg.
• Bake for 10 minutes or until the pastries are golden brown.  Remove the pastry cups from the pan and let cool completely on wire racks.
• Mix the pudding mix and milk in a medium bowl according to the package directions.  Cover and refrigerate for 15 minutes.
• Spoon about 1 tablespoon pudding mixture into each pastry cup.  Top with the fruit.  Sprinkle with the confectioners’ sugar.

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg, beaten
• 1 package (3 1/2 ounces) instant vanilla pudding and pie filling mix
• 1.75 cups milk
• 0.5 cup fresh blueberriesor raspberries or drained canned fruit
• 2 tablespoons confectioners' sugar