Ingredients
For the puff pastry
- 1 sheet store-bought puff pastry (thawed in the fridge)
- 1 egg (for egg wash)
- Powdered sugar for dusting
For the vanilla cream filling
- 1 cup heavy whipping cream (cold)
- 1 cup mascarpone or cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon milk for smoother cream
Instructions
1. Prepare the Puff Pastry
Start by preheating your oven to 200°C (400°F). Puff pastry needs high heat to rise properly and create those beautiful, flaky layers seen in your photo.
Unroll the puff pastry sheet on a lightly floured surface. Using a sharp knife or pizza cutter, cut it into equal squares—about 5–7 cm each. The size can vary depending on how big you want your pastries to be, but keep them uniform so they bake evenly.
Place the squares on a parchment-lined baking tray, leaving space between them to allow for expansion. Brush each square lightly with beaten egg to create a golden, crispy top.
Bake for 12–15 minutes, or until the pastry is puffed, crisp, and golden brown. Once baked, allow them to cool completely before adding the cream.
2. Prepare the Cream Filling
The cream you see in the picture is thick, piped beautifully, and holds its shape. To achieve that firmness, a mixture of whipped cream and mascarpone (or cream cheese) works perfectly.
In a chilled bowl, add the heavy cream and begin whipping with an electric mixer. When the cream starts to thicken, add the mascarpone, powdered sugar, and vanilla extract. Continue whipping until the mixture becomes thick, smooth, and pipeable.
If it becomes too thick, add a tablespoon of milk and blend again. You want a stable cream that can stand tall between the pastry layers without melting.
3. Assemble the Pastries
Take each baked puff pastry square and gently separate it horizontally into two layers using a serrated knife. The inside should be hollow or layered, making it perfect for filling.
Fill a piping bag with the cream mixture. Use a star or round tip to pipe a generous amount onto the bottom layer of each pastry. The cream should be visible from the sides, creating the same aesthetic as the pastries in your image.
Place the top square back on gently, pressing only lightly to keep the cream fluffy.
Dust the pastries with powdered sugar to finish.
Tips for Perfect Cream-Filled Puff Pastry Squares
Use cold ingredients
Cold pastry puffs better. Cold cream whips faster and becomes stable.
Don’t overbake
Golden and crisp is perfect. Overbaking will make the pastry too hard for splitting.
Use mascarpone for stability
Mascarpone holds shape better than cream cheese and adds a luxurious texture.
Pipe the cream generously
A large, fluffy filling gives the pastries their signature bakery-style look.
Serve chilled
These pastries taste delicious when slightly chilled—refreshing, creamy, and airy.
Variations You Can Try
1. Chocolate Cream Version
Replace vanilla extract with cocoa powder and add melted chocolate for a richer filling.
2. Strawberry Cream Version
Mix in strawberry puree or strawberry jam with the cream for a fruity twist.
3. Lemon Pastry Cream
Add lemon zest and a splash of lemon juice for a bright, tangy flavor.
4. Custard Filling
Replace the whipped cream mixture with homemade pastry cream for a classic French-style dessert.
5. Nutella Filling
Pipe a layer of Nutella followed by the cream—absolute perfection.
Serving Suggestions
These pastries are incredibly versatile and serve well with:
- Coffee or cappuccino
- Afternoon tea
- Fruit platters
- Breakfast or brunch buffets
- Special events and celebrations
They’re light enough to enjoy after meals but impressive enough for parties.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Do not freeze assembled pastries—the cream can lose its texture.
- If making ahead, bake the puff pastry squares first, store them separately, and fill just before serving.