Looking for a healthier treat that’s sweet and delicious but also easy to make? Cream puffs. Puff pastry filled with a creamy, lightly vanilla-flavored filling, and topped with fresh fruit is a deliciously light dessert.
These cream puffs are so pretty and look pretty impressive but they are actually rather easy to make. The outside is puff pastry bakes in a muffin tin. Take a spoon and then gently push out the side after it bakes. Then fill with the cream. The cream is so smooth and fluffy, sweet with a hint of vanilla. It kind of reminds me of a no-bake cheesecake filling. For this, start by blending cottage cheese and then mixing it with cream cheese and sugar, making it a creamy filling I use this sweetener to keep it sugar-free (smaller bag here). Top with fresh berries for a festive look.
Ingredients needed for the Cream Puffs
- 1 piece of puff pastry
- 1 cup Good Culture cottage cheese
- ¼ cup Good Culture plain cream cheese
- 1 cup cool whip
- 2 tbsp sugar or sugar-free sub like monkfruit
- Juice from ½ lemon
- 1 egg whisked
- Raspberry or any berries you like for topping
How to Make Cream Puffs
- Preheat oven to 400. Cut the puff pastry into 12 equal pieces. Grease a 12-piece muffin tin and place one piece of dough into each hole. Gently pierce with a fork on the bottom. Brush the tops with whisked egg and bake for 15 minutes. Take a spoon and gently push the sides out when it’s warm so you can easily fill.
- Prep the filling by blending the cottage cheese, cream cheese, sugar, and lemon juice. Pour into a bowl and stir in the cool whip. Place in a plastic bag and cut off the tip so you can pipe it into the puff pastry. Store leftovers in the fridge.
What’s to love about these Cream Puffs…
- They can be made sugar-free by using monk fruit sweetener and sugar-free cool whip
- They are light and creamy with a flakey crust
- They are easy to make and can be made ahead of time
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Tips & FAQ for the Cream Puffs
Once puff pastry is cooked, gently take a spoon and push the sides out to create room.
Yes, and if you put them in the fridge they will hold up for several days. The puff pastry stays flakey. Obviously best served when you first make them. You can also make just the filling ahead of time.
I like using monkfruit sweetener to keep them sugar-free but if that doesn’t matter to you, regular sugar is fine too.
Cream Puff
Ingredients
- 1 sheet of puff pastry
- 1 cup cottage cheese
- 1/4 cup cream cheese
- 1 cup cool whip
- 2 tbsp sugar or sugar free substiture
- juice from 1/2 lemon
- 1 egg whisked
Instructions
- Preheat oven to 400. Cut the puff pastry into 12 equal pieces.
- Grease a 12-piece muffin tin and place one piece of dough into each hole. Gently pierce with a fork on the bottom. Brush the tops with whisked egg and bake for 15 minutes.
- Take a spoon and gently push the sides out when it's warm so you can easily fill.
- Prep the filling by blending the cottage cheese, cream cheese, sugar, and lemon juice. Pour into a bowl and stir in the cool whip. Place in a plastic bag and cut off the tip so you can pipe it into the puff pastry.
- Top with fresh fruit. Store leftovers in the fridge.
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