Puff pastry with cream
4 servings
30 minutes
Cream-filled puff pastry is a true embodiment of European pastry classicism. Its roots go back centuries when pastry masters created airy layered desserts for the aristocracy. Crispy layers of golden dough soaked in delicate custard or cream create a delightful combination of textures and flavors—lightness and richness at once. Sprinkled with crumbs and powdered sugar, pastries become not just a treat but also a work of art. Perfect for festive occasions, cozy tea times, or simply enjoying the moment. They can be served with berries or chocolate sauce for added charm. Each bite feels like a harmony of traditions and refined taste.
1
Prepare puff pastry.
- Wheat flour: 2 glasss
- Butter: 250 g
- Chicken egg: 1 piece
- Water: 0.8 glass
- Salt: 0.3 teaspoon
- Citric acid: to taste
2
Roll out the prepared dough into a thin layer to fit the size of the baking sheet. Transfer the dough to the sheet, prick it with a fork in several places, and place it in the oven for 12-15 minutes to bake. Bake several layers this way. Transfer the baked layer to the table, trim the edges by cutting off the uneven parts, and finely chop the trimmings.
- Wheat flour: 2 glasss
- Butter: 250 g
- Chicken egg: 1 piece
- Water: 0.8 glass
- Salt: 0.3 teaspoon
- Citric acid: to taste
3
Spread a layer of cream — custard or buttercream — on the baked pastry layer, smooth it out, cover with another pastry layer, and add another layer of cream on top. Repeat this process for a total of 3–5 layers. Sprinkle the top cream layer with crumbled pastry. Then cut into narrow strips (6–7 cm) and cut pastries from each strip. Dust with powdered sugar, place the pastries on a plate, and serve.
- Wheat flour: 2 glasss
- Butter: 250 g
- Chicken egg: 1 piece
- Water: 0.8 glass
- Salt: 0.3 teaspoon
- Citric acid: to taste
