Caramelized Puff Pastry with Cream Filling is a delightful dessert that combines the flaky, buttery texture of puff pastry with a rich and creamy filling, all wrapped in a crisp caramelized shell. This elegant treat is perfect for special occasions, high-tea gatherings, or whenever you crave a luxurious sweet indulgence. The golden, crispy exterior gives way to a luscious, velvety filling that melts in your mouth, creating a perfect balance of textures and flavors.
Ingredients
- 1 sheet of puff pastry (store-bought or homemade)
- ½ cup granulated sugar (for caramelization)
- 1 egg (for egg wash)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the Cream Filling:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup mascarpone cheese or cream cheese (optional for extra richness)
Instructions
- Preheat and Prepare the Puff Pastry
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to ensure an even thickness.
- Using a sharp knife or a pastry cutter, cut the pastry into equal-sized rectangles or squares.
- Caramelizing the Puff Pastry
- Sprinkle granulated sugar evenly over one side of the pastry.
- Press down gently with a rolling pin to help the sugar stick.
- Flip the pastry pieces and repeat on the other side.
- Baking the Pastry
- Place the sugar-coated pastry pieces on a parchment-lined baking sheet.
- In a small bowl, whisk the egg and milk together to create an egg wash.
- Lightly brush the tops of the pastries with the egg wash to enhance the golden color.
- Bake for 12-15 minutes or until the pastries are puffed up and caramelized to a deep golden brown.
- Remove from the oven and allow them to cool completely.
- Prepare the Cream Filling
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- If using mascarpone or cream cheese, gently fold it into the whipped cream for a richer texture.
- Transfer the cream filling to a piping bag fitted with a round or star nozzle.
- Assembling the Pastries
- Carefully slice each pastry in half horizontally using a serrated knife.
- Pipe a generous amount of cream filling onto the bottom half.
- Place the top half back over the filling, creating a sandwich-like effect.
- Final Touch and Presentation
- Dust the pastries with a light sprinkle of powdered sugar for an elegant finish.
- Serve immediately for the best texture and flavor.