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This elegant Italian cream-filled pastry wraps a luxuriously smooth vanilla pastry cream inside shatteringly crisp layers of golden puff pastry. The homemade custard is thick, rich, and fragrant with vanilla, providing a perfect contrast to the buttery, flaky shell. A generous dusting of powdered sugar makes them look as beautiful as they taste. They are perfect for a special breakfast, a mid-morning treat, or a light dessert alongside a strong coffee.
Prep
30 min
Cook
20 min
Total
50 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Make the pastry cream: whisk egg yolks with sugar until pale, then whisk in the cornstarch until smooth.
Heat the milk in a saucepan until just steaming. Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring continuously, until thickened to a pudding consistency. Stir in vanilla. Transfer to a bowl, press plastic wrap onto the surface, and cool completely.
Preheat oven to 200°C (390°F). Unfold the puff pastry and cut into squares or rectangles.
Spoon or pipe cooled pastry cream onto one half of each pastry piece. Fold over and press the edges firmly to seal.
Place on a parchment-lined baking sheet and bake for 18-20 minutes until golden and puffed.
Cool for 10 minutes, then dust generously with powdered sugar before serving.
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