We seriously, desperately need dessert!
It’s chocolate pudding in those galettes. As in, those clever little boxes of chocolate pudding.
Also, cream cheese. There’s cream cheese in the pudding.
Buy one of those roll-out refrigerated pie crusts and use a 5-inch bowl to cut out little circles.
The pudding! Get the kind that says “cook and serve.” When you put the cream cheese in there, it will be lumpy and weird. But as soon as the pudding warms, everything gels together.
I only used one cup of milk (half of what the box calls for). I was afraid the puddin’ wouldn’t hold up inside the galettes. I needed a gutsy pudding!
Then, take the edges of the pie crusts and overlap, overlap, overlap. You’ll get the feel for it.
Place a pecan in the middle of each galette.
Brush with an egg wash. Boom.
Ingredients:
- 1 (3.5 oz) box chocolate pudding (the cook and serve kind)
- 1 cup milk
- 1/2 block cream cheese (room temp), cut into small chunks
- 1 box refrigerated pie crust
- Pecans
- 1 egg, lightly beaten
- powdered sugar, for garnish
Instructions:
- Preheat the oven to 415.
- In a small pot, add the pudding mix, milk and softened cream cheese. Heat the pudding and continually whisk until the pudding has gelled and thickened. Only takes a few minutes. Take off the heat and let slightly cool.
- Roll out the pie crusts, and cut into six 5-inch circles (a bowl works great!). Spoon a couple of tablespoons of pudding into the center of each pie circle and spread it out. Then fold the edges of the pie on itself.
- Brush each crust with the egg wash, and place a pecan in the center of each galette. Bake for about 25 minutes, or until the crust edges are golden brown.
- Dust with powdered sugar, open your mouth and throw every single one in.
- Makes six!
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