Easy Cream Puffs

These airy, creamy puffs are so easy to make and even easier to eat, you won't be able to stop.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 -22


  • 1 package frozen Puff Pastry 2 sheets, thawed
  • 1 ½ cup Milk
  • 1 5 oz. package Vanilla Instant Pudding and Pie Filling
  • ¾ cup thawed Cool Whip Whipped Topping


  • Preheat oven to 400 degrees Fahrenheit.
  • Unfold one pastry sheet and roll out to 10-inch square on a lightly floured surface. Using a cookie cutter, or rim of a glass, cut into rounds (or any other shape you wish). You will get 9 rounds with a 3-inch cutter. Place on ungreased cookie sheet.
  • Repeat with the second pastry sheet. You can use different shaped cookie cutter or cut it into squares (no waste here). Bake 10 minutes; cool completely.
  • Meanwhile, beat milk and dry pudding in a large bowl with a wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate for 15 minutes.
  • Cut the puffs horizontally in half. Spoon pudding mixture evenly into bottom halves of puffs; cover with tops. Drizzle with melted chocolate or sprinkle with confectioners' sugar. Serve immediately or cover and refrigerate until ready to serve.


I hate wasting food and tried to make more puffs by reusing the pastry scraps. It did not work. The pastry didn't raise. Lesson learned. Now I only make square shaped cream puffs and have almost no scraps. I only discard the seam where the pastry sheet was folded.