Caramelized Puff Pastry with Cream Filling Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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