Let me let you in on a little secret. Of course you all know that Fancy, Reba McEntire’s tour de force is an amazing song. But did you know that it’s an amazing and versatile karaoke song? This is the perfect song to showcase your skills. On the other hand, it’s also the perfect song to sing if you can’t sing. Everyone knows it, and they all sing along. It’s a country classic, and it’s obscure, but not too obscure.
It was my standby for the longest time. But as the Official Rules of Karaoke state, you can only karaoke one song 25 times. Then you have to retire it and move on to another. Sadly, I retired Fancy in 2011 and have since moved on to Gettin’ Jiggy With It, although that one is on it’s way to retirement sooner than later.
Anyway, this is a dessert that you will never have to retire. It’s not too sweet, and it’s got the perfect texture. If you’re nervous about working with puff pastry, don’t be. It’s super simple, as long as you have a floured surface to work with it. Plus it’s got that signature Fancy red that you all know and love.
1 sheet of de-thawed puff pastry
½ cup red velvet cake mix
¼ cup vegetable oil
8 oz cream cheese
powdered sugar for dusting
1 egg and ½ cup water (for egg wash)
De-thaw puff pastry for about 40 minutes. When thawed, bring oven temperature to 400 degrees. In a bowl, mix softened cream cheese, red velvet cake mix, vegetable oil. Use an electric mixer for this part. When you’ve whipped the cream cheese, set aside.
Move the puff pastry to a floured surface. Cut in half, and then cut the halves in thirds. Place a portion a little bigger than a tablespoon on the bottom part of the puff pastry and fold over. Press down around the sides. Repeat with the other sections of the pastry sheet.
Put the popovers on a nonstick baking sheet and brush with one egg (whipped) and ½ cup water. Stick in the oven for 15 minutes or until the tops are golden brown. Remove from oven and let cool. Finish with powdered sugar on top. Enjoy your Fancy popovers!