Mini Puff Pastry Pudding Cups (GF) (Edit recipe)

Football Chocolates (Optional)

1. Melt chocolate with coconut oil in a microwave safe bowl in 30 second increments until smooth. Carefully pour into a football mold and freeze for 20-30 minutes, or until fully set.

Pudding Filling

1. In a medium bowl, whisk together the milk and instant pudding mix for about 2 minutes until thickened. Fold in the whipped topping, then gently fold in the vanilla extract. Set aside.

Puff Pastry

1. Keep the puff pastry cold as you work. Unroll it on a clean surface and gently press together any cracks. Cut the dough into 10 even pieces.
2. Place each piece into a greased mini muffin tin and press the dough into each cup, shaping it up the sides to create a small bowl with an open center. If the dough feels warm, chill the tray in the freezer for 10 to 15 minutes before baking.
3. Whisk together 1 egg with 1 tablespoon water and brush a light layer over the edges of each pastry cup.
4. Bake at 400°F for 15-20 minutes, checking at 15 minutes, until the puff pastry is a light golden color.

Bring it All Together!

1. Let cool slightly, fill each cup with a scoop of the pudding mixture, sprinkle on a little powdered sugar and top with mini football chocolates, if desired.