Before You Get Started Making Cherry Puffs

Measure/ Weigh the ingredients Take the butter and cream cheese out beforehand to come to room temperature Place Cool Whip from freezer to fridge to thaw Get out your mini cupcake pan

Cherry Puffs Ingredients and Amounts (Yields ~45-50 mini shells )

To Make The Puff Shell

1 cup (227g) unsalted butter - room temperature 2 cups (280g) all-purpose flour 1/2 cup (58g) powdered sugar

To Make The Filling

8 oz (226g) cream cheese - softened 1/2 cup (100g) granulated sugar 8 oz (227g) Cool Whip - thawed 21 oz (595g) can of cherry pie filling/topping

Cherry Puffs Step-By-Step Directions

1) With your stand mixer, mix butter in bowl on medium speed until creamy.



2) Sift flour and powdered sugar together and add it to the butter on low speed until combined. Once complete, this will be your puff shell dough. Wrap in plastic wrap.



3) Refrigerate the dough for 30 minutes -1 hour as it's very soft right after mixing.



4) While the dough settles in the fridge, preheat the oven to 350 degrees (F).



5) Take the dough out the fridge and start rolling small balls, about 10g each. If you don't own a scale, shape each ball of dough and press it into the mini cupcake mold - it should go a little less than halfway up.