1 egg, beaten
1 package (3 1/2 ounces) vanilla instant pudding and pie filling mix
1 ¾ cup milk
½ cup cut-up fresh fruit
drained canned fruit
Heat the oven to 375°F. Lightly grease 24 (2 1/2-inch) muffin-pan cups.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 in all. Press the pastry squares into the muffin-pan cups. Brush with the egg.
Bake for 10 minutes or until the pastries are golden brown. Remove the pastry cups from the pan and let cool completely on wire racks.
Mix the pudding mix and milk in a medium bowl according to the package directions. Cover and refrigerate for 15 minutes.
Spoon about 1 tablespoon pudding mixture into each pastry cup. Top with the fruit. Sprinkle with the confectioners’ sugar.
To make 12 larger pastries: Substitute 2 packages (10 ounces each) Pepperidge Farm® Puff Pastry Shells for the pastry sheets. Prepare the pastry shells according to the package directions. Spoon about 2 tablespoons pudding mixture into each pastry shell. Top with the fruit. Sprinkle with the confectioners' sugar.