Vanilla Almond Cream Filled Puff Pastry

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 8
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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.

Ingredients for Vanilla Almond Cream Filled Puff Pastry

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.

Tips & Tricks

  • Make sure the puff pastry is fully thawed to avoid tearing when you roll it out.
  • Stir the cream mixture constantly to prevent lumps and ensure a smooth texture.
  • If you don’t have a piping bag, a small spoon or a plastic bag with a corner snipped off works too.

Serving Suggestions

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.

Frequently Asked Questions

Can I make the cream filling ahead of time?
Yes, you can prepare the cream filling up to two days in advance. Just store it in the refrigerator and give it a good stir before using.
What if I don’t have almond extract?
You can substitute with more vanilla extract, or try a different nut extract like hazelnut for a unique twist.
Can I freeze these pastries?
It’s best to freeze the puff pastry and cream separately. Assemble them fresh on the day you plan to serve them for the best texture.

Vanilla Almond Cream Filled Puff Pastry Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Crispy, golden puff pastry that's easy to work with.
  • A luscious vanilla almond cream filling that’s irresistible.
  • Perfect for impressing guests with a homemade touch.
  • Simple ingredients that you probably have on hand.

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

Step-by-step 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.

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