Impress your holiday guests with one of these simple but sophisticated desserts courtesy of Pepperidge Farm®.

Strawberry Whoopie Puffs

Thaw: 40 minutes, Prep: 20 minutes, Bake: 10 minutes,

Cool: 10 minutes, Serves: 9

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1/2 cup (1 stick) butter, softened

1/2 cup strawberry preserves

1/2 tsp. vanilla extract

1/4 tsp. grated lemon zest

1/4 tsp. lemon juice

2 cups confectioners’ sugar

Heat the oven to 400°F.Unfold the pastry sheet on a lightly floured surface. Using a 3-inch round biscuit cutter, cut the pastry sheet into 9 (3-inch) circles. Place them on a baking sheet. Bake for 10 minutes or until the pastries are golden brown. Remove from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers.

Beat the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy. Beat in the preserves, vanilla extract, lemon zest and lemon juice. Reduce the speed to low. Beat in the sugar, 1 cup at a time, until just blended.

Divide the strawberry mixture among the bottom pastry layers. Top with the top pastry layers. Sprinkle with confectioners’ sugar.

Chocolate Almond Raspberry Cannoli Shells

Prep: 20 minutes, Bake: 20 minutes, Cool: 15 minutes, Serves: 6

1 egg

1 tsp. water

1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

1 bar (about 4 ounces) dark chocolate

1 cup whole milk ricotta cheese

1/3 cup confectioners’ sugar

1 tsp. almond extract

1 pkg. (about 10 ounces) frozen raspberries in syrup, thawed

6 tbsp. slivered almonds

Heat the oven to 400°F. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork or whisk.

Place the pastry shells onto the baking sheet. Brush the pastry shells with the egg mixture.

Bake, cool and remove the “tops” of the pastry shells according to the package directions. Reserve the pastry “tops”.

Using a vegetable peeler, shave 2 tablespoons chocolate from the bar. Reserve the chocolate shavings. Break the remaining chocolate into 1-inch pieces and place into a small microwave-safe bowl. Microwave on high for 30 seconds. Stir. Repeat until chocolate is melted and smooth. Dip 1-inch of each reserved pastry “top” into the melted chocolate and place on wire racks. Let cool for 15 minutes.

Stir the ricotta cheese, confectioners’ sugar and almond extract in a medium bowl. Fold in the reserved chocolate shavings.

Spoon about 2 tablespoons ricotta mixture into each pastry shell. Top each with 1 tablespoon each raspberries and almonds. Serve with the chocolate-dipped “tops.”