Cheeseball mixes are delicious and quick and easy to make. They come in many flavors, sweet and savory. Keep a couple on hand and mix up for last-minute get-togethers, cook outs, or any other occasion. It’s as simple as combining the cheeseball mix with 8 oz. of cream cheese and 4 oz. of butter. Form into a ball for the traditional cheeseball or serve in a dish with crackers, cookies, pretzels, fruit, veggies, you name it. Each cheeseball mix also comes with a topping that the cheeseball can be rolled in or poured over top.
Cheeseball mixes also make great additions to other recipes and desserts. Easily turn the sweet cheeseball mixes into cheesecake by following the directions on the back of the box or turn the savory into hot dip. You can make super easy tarts by piping the cheeseball mixture into pre-made tart shells. Use the mixes to flavor dips, salads, pastas, and to make cookies, cakes, and more!
Mini Pomegranate Napoleons
- 1 box Pepperidge Farm® Puff Pastry
Allow puff pastry to thaw. Cut into 1 1/2 to 2 inch disks. Bake at 400°F until lightly browned, about 10-15 minutes. Cut in half lengthwise.
- 1 box Wind and Willow Pear and Pomegranate Cheeseball and Dessert Mix
- 8 oz. cream cheese, softened
- 1 cup heavy whipping cream
Mix dessert mix and cream cheese together until well combined. In a separate mixing bowl, whip heavy cream until it forms stiff peaks. Gently fold whipped cream into cream cheese mixture. Set aside.
- 1 cup half and half
- 1/2 cup granulated sugar, divided
- 1 tsp. vanilla bean paste
- 4 egg yolks
- 2 tbls. unsalted butter
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
In a saucepan over medium heat, combine half and half, 1/4 cup sugar and vanilla bean paste. In a bowl, whisk together eggs yolks and remaining 1/4 cup sugar until smooth. When cream mixture comes just to a boil, remove from heat. Whisk a small amount of hot cream into egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring until mixture coats the back of a metal spoon. Remove from heat and stir in butter, cinnamon and nutmeg.
Spread a thin layer of crème anglaise on puff pastry disk, spoon pomegranate filling on top. Repeat with a second disk and then layer on top of the first. Use a third disk on top. Dust with powdered sugar.