Robin Nests with Whipped Cream Filling – the perfect Spring and Easter treat! Flaky layers of baked puff pastry dough cups cradle creamy, whipped filling topped by toasted coconut and rich chocolate eggs. Bake up a beautiful dessert for Spring and Easter in just minutes!
1 pkg Puff Pastry Dough
1 cup of Farmer's All Natural milk
2 cups Farmer's All Natural heavy whipping cream
1 pkg. instant vanilla pudding (or whatever flavor pudding you want) 5.1 ounce
1 cup shredded coconut flakes
1 egg +2 Tbs. water, beaten (for egg wash)
1 small pkg. egg-shaped chocolate candy
Preheat oven to 350-degrees
Take the puff pastry dough and spread it out on the counter, use a pizza cutter to cut the dough into 12 pieces by cutting it in thirds on the smaller side of the dough sheet and then in fourths on the larger side of the dough sheet.
Using a standard 12-cup muffin tin, spray the tin with non-stick spray. Take each piece of dough and slightly stretched it both ways, then put it in the muffin tin. . Fold the edges of the dough up over the top of the tin.
Whip the egg and water in a small bowl and brush the mixture on the dough. This gives the dough the golden color as it bakes.
While the dough is cooking, spread a cup of coconut on a baking sheet and popped it in the same oven. After 10 minutes, both the puff pastry dough cups and the coconut will be done and golden brown. Cool both the dough cups and coconut completely.
While the puff pastry dough cups and coconut cool, make the filling. Combine the milk, heavy cream and one box of vanilla pudding. Mix until stiff peaks appear.
Plate the cups on a platter and spoon filling into each dough cup. Sprinkle a little bit of coconut on each and added three chocolate eggs. So easy!
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