I am having tea outside because it's such a pretty day to enjoy the outdoors. I've made some Strawberry and Cream Puff Pastry Shells. Would you like to join me for one and a cup of Mrs. Patmore's Pudding Tea? I've cut some knock-out roses from my bushes in the background, to fill my lady vase. Yes, I'm using the gingham cloth that I made again. These are so easy to make...just zig-zag about 1/2-3/4" from the edges of your square, and then pull the threads to fray the edges. The strawberry teapot that my sister gave me is perfect for today's tea.
Isn't this snack set so pretty? My sweet friend, Linda, gave me this for my birthday, and underneath it says Fraisier des jardins, Mann 1975. It's perfect for breakfast, lunch or snack. Thank you, Linda!
This dessert is so easy to whip up! I found a box of Pepperidge Farm Puff Pastry Shells in my freezer and wanted a pretty dessert to compliment my strawberry snack set. Here's how to make them:
1 box of Pepperidge Farm Puff Pastry Shells
1 small box of vanilla instant pudding and pie filling (I used sugar-free)
1 cup milk
about 1/2 of an 8-ounce tub of frozen whipped topping, thawed
cleaned strawberries, hulled and cut up
Extra whole strawberries for garnish
Bake the puff pastry shells according to directions on the box. Separate the top and remove the filament inside the shells. Let cool.
Mix the instant vanilla pudding with the milk for about two minutes. Fold in the thawed frozen whipped topping.
Add the chopped strawberries, however many you would like, and fill the the shells. Top with a whole strawberry. I like to add the top of the puff pastry shells, also.
Thank you for your visit! xo