If you’re looking to impress with minimal effort, these Vanilla Almond Cream Filled Puff Pastries are a perfect choice. They’re crispy, creamy, and carry a delightful hint of almond that makes every bite feel special.
Puff pastry sheets are the foundation, offering a buttery, flaky texture that contrasts perfectly with the creamy filling. Heavy cream and whole milk form the base of the custard, providing richness and body. Granulated sugar sweetens the cream just right, while cornstarch thickens it to a perfect consistency. Vanilla extract adds warmth, and almond extract gives that subtle nutty flavor. Sliced almonds bring a crunchy texture, and egg helps the pastry achieve a golden hue. Finally, a dusting of powdered sugar adds a touch of sweetness and visual appeal.
These pastries are wonderful served slightly warm for brunch or as a dessert. Pair them with a light sparkling wine or a glass of almond milk for a complementary flavor experience. They also make an elegant addition to a breakfast spread alongside fresh berries and a pot of hot tea.
First, preheat your oven to 400°F (200°C). While it heats up, lightly flour a clean surface and gently roll out your puff pastry sheets. You’ll want to cut these into equal squares—aim for about 3-inch squares, which makes them perfect for filling. Arrange these squares on a baking sheet lined with parchment paper, ensuring they have enough space to puff up without sticking together.
Next, take a beaten egg and brush it over the tops of the pastry squares. This will give them a beautiful golden finish. Pop them into the oven and let them bake for 15-20 minutes until they’re puffed and golden brown.
While the pastries bake, grab a saucepan and whisk together the heavy cream, milk, sugar, and cornstarch over medium heat. Keep stirring continuously for about 5 minutes until the mixture thickens to a custard-like consistency. Remove from heat and stir in the vanilla and almond extracts, letting the cream cool slightly. Transfer this creamy goodness into a piping bag.
Once the pastries are out of the oven and cooled, make a small slit in each one. Gently pipe the cream mixture inside until they’re nicely filled. Top each pastry with a sprinkle of toasted almonds and a dusting of powdered sugar for that final touch.