Vanilla Almond Cream Filled Puff Pastry

Discover the delightful taste of our Vanilla Almond Cream Filled Puff Pastry, a perfect blend of flaky pastry and creamy almond filling. Ideal for dessert lovers seeking a unique twist. Perfect for any gathering, this recipe combines the richness of cream with the crunch of puff pastry.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 8

Ingredients

1 package (17.3 oz) puff pastry sheets, thawed

1 cup heavy cream

1/2 cup whole milk

1/4 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup sliced almonds, toasted

1 large egg, beaten for egg wash

Powdered sugar for dusting

Instructions

1. Preheat the oven to 400°F (200°C).

2. Roll out the puff pastry sheets on a lightly floured surface, and cut into equal squares.

3. Place the squares on a baking sheet lined with parchment paper.

4. Brush the tops with the beaten egg wash.

5. Bake for 15-20 minutes, or until golden brown and puffed.

6. In a saucepan, whisk together the heavy cream, milk, sugar, and cornstarch over medium heat.

7. Cook, stirring constantly, until the mixture thickens, about 5 minutes.

8. Remove from heat and stir in vanilla and almond extracts.

9. Let the cream cool slightly, then transfer it to a piping bag.

10. Allow the puff pastries to cool, then cut a small slit in each puff and fill with the cream mixture.

11. Sprinkle the tops with toasted almonds and dust with powdered sugar.

Storage

Store puff pastries in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.