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Easter Egg Marshmallow Crème Puffs
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Nutrition Facts
Serving Size 33 g
(Approx. 12 Servings)
Amount Per Serving
Calories 160 Calories From Fat 80
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 60 mg 3%
Total Carbohydrate 16 g 5%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 2 g
Vitamin A 0% • Iron 4%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easter Egg Marshmallow Crème Puffs
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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

2 Tbsp all purpose flour
1/2 Package of Pepperidge Farm Puff Pastry Sheet
1 cup(s) marshmallow crème
1/2 cup(s) whipped topping
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Instructions

1
Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2
Sprinkle work surface with flour then unfold pastry sheet. Using an egg-shaped cookie cutter, cut out 12 pastries, about 2 1/2 inches each. Place on prepared baking sheet.
3
Bake 20 minutes or until golden brown. Cool on baking sheet on a wire rack for 10 minutes.
4
Stir marshmallow crème and whipped topping in a medium bowl until well combined. Spoon into a pastry bag with a small plain tip.
5
Insert pastry tip into one end of a pastry and slowly fill with marshmallow mixture. Repeat with remaining pastries.
6
Decorate filled pastries with frosting or as desired.
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