I received the Nielsen-Massey Holiday Flavors Bundle to use in baking these. All opinions are genuine and my own.
Nothing says, “it’s Christmas time!” more than candy canes. Peppermint treats are festive, fun and flavorful. When a plain old candy cane just isn’t tickling your taste buds, go for these Candy Cane Cream Puffs! Light and flaky, creamy and minty – they are the perfect embodiment of the holiday season. Plus, they are super easy to make! You’ll impress your family, friends, co-workers and guests at holiday parties when you offer the Candy Cane Cream Puffs. Rumor has it that Santa actually prefers these on a plate next to a glass of milk, over cookies 😉
The key ingredient in these Candy Cane Cream Puffs is the peppermint extract. It gives them that minty POP of flavor, so choosing an extract is really important. I use Nielsen-Massey Pure Peppermint Extract. This one bottle lasts all season for every delicious recipe that calls for peppermint extract. It’s super smooth, and contains real peppermint oil. That’s the big quality difference I need in taste. Spending time in the kitchen during the holidays is my get away, so I put a lot of love into what I bake. Nielsen-Massey Vanillas make the difference between the “yum” reaction, versus the “OH WOW!” reaction! Check out the Nielsen-Massey’s Holiday Flavors Bundle for the perfect combination of holiday flavors and serious quality extracts that make a HUGE difference in your baking!
Now, let’s get to baking!
* 2 sheets frozen puff pastry (thawed)
* 1 egg
* 1/2 cup butter or margarine (softened)
* 1 1/2 cups powdered sugar (sifted)
* 3/4 cup marshmallow creme
* 1 teaspoon Nielsen-Massey Pure Peppermint Extract
* 1-2 drops of red food coloring
* 1/2 cup melted white chocolate or melted white chocolate candy coating
* 3 candy canes (crushed)
Preheat the oven to 400 degrees.
Unroll thawed puff pastry on lightly floured surface. Using a circle cookie cutter or top of a round glass, create circles of puff pastry. These should be about 2 inches in diameter. The bigger you make them, the bigger the treats will be, and we want them to be easy to handle. Place the circles on a baking sheet.
Scramble the egg with about 1 teaspoon of water. Brush the egg wash over the top of each circle.
Bake for 10-18 minutes, until golden brown.
While the pastries are baking, cream the butter in a mixing bowl until it’s light and fluffy. This will take a couple of minutes, so be patient and keep beating it. Slowly add 1/2 cup of powdered sugar at a time, beating well after each addition. Add the marshmallow creme and peppermint extract and beat well. Add 1-2 drops of red food coloring and mix until the cream is pink in color.
Let the puffs cool, then slice them in half and drop about 2 tablespoons of the peppermint cream on the bottom half. Place the top back on, drizzle with melted white chocolate and sprinkle with crushed candy canes.
This recipe makes about 8 puffs.
Be aware of one danger in making these Candy Cane Cream Puffs: they are highly addictive and may cause treat lovers to fall into a peppermint coma. The only cure is to make more 😉