(1) Cream Cheese Puff Pastry Cups
Ingredients
Pastry
* 1 sheet puff pastry, thawed
* 1 egg (for egg wash)
Cream Cheese Filling
* 225 g (8 oz) cream cheese, softened
* ¼ cup sugar
* 1 tsp vanilla extract
* 1 egg yolk
* 1 tbsp lemon juice (optional)
Glaze
* 2 tbsp apricot jam
* 1 tbsp water
Garnish
* Powdered sugar
Instructions
1. Preheat oven to 200°C (400°F).
2. In a bowl, beat cream cheese, sugar, vanilla, egg yolk, and lemon juice until smooth.
3. Cut puff pastry into 9–12 squares.
4. Press each square into a muffin tin or shape into small cups on a baking tray.
5. Spoon about 1 tablespoon of cream cheese filling into each pastry cup.
6. Brush pastry edges with beaten egg.
7. Bake for 15–20 minutes or until puffed and golden brown.
8. Heat apricot jam with water and brush over the warm pastries for a shiny finish.
9. Dust lightly with powdered sugar before serving.
(2) Cream-Filled Puff Pastry Danish
Ingredients
Pastry
* 1 sheet puff pastry, thawed
* 1 egg, beaten (for egg wash)
Vanilla Custard Filling
* 2 cups milk
* ¼ cup sugar
* 3 tbsp cornstarch
* 2 egg yolks
* 1 tsp vanilla extract
* 1 tbsp butter
Glaze
* 2 tbsp apricot jam
* 1 tbsp water
Instructions
Make the Custard
1. In a saucepan, whisk together sugar, cornstarch, egg yolks, and milk.
2. Cook over medium heat, stirring constantly until thick.
3. Remove from heat and stir in vanilla and butter.
4. Cover with plastic wrap touching the surface and cool completely.
Prepare the Pastry
1. Preheat oven to 200°C (400°F).
2. Cut puff pastry into 9 squares.
3. Score a smaller square inside each piece, leaving a 1 cm border.
4. Prick the center with a fork.
5. Brush edges with egg wash.
Bake
1. Bake for 15–18 minutes or until golden and puffed.
2. If the centers rise, gently press them down while warm.
Fill and Finish
1. Spoon or pipe cooled custard into the center of each pastry.
2. Mix apricot jam and water, then brush over the pastry edges for a glossy finish.
(3) Cream-Filled Puff Pastry Pillows
Ingredients
Pastry
* 2 sheets puff pastry, thawed
* 1 egg, beaten (for egg wash)
Vanilla Cream Filling
* 2 cups whole milk
* ½ cup sugar
* ¼ cup cornstarch
* 3 egg yolks
* 1 tsp vanilla extract
* 2 tbsp butter
Topping
* Powdered sugar
* 2 tbsp apricot jam (optional, for shine)
Instructions
1. Make the Vanilla Cream
1. In a saucepan, whisk together sugar, cornstarch, egg yolks, and milk.
2. Cook over medium heat, stirring constantly until thick and smooth.
3. Remove from heat and stir in vanilla and butter.
4. Cover with plastic wrap touching the surface and chill completely.
2. Prepare the Pastry
1. Preheat oven to 200°C (400°F).
2. Cut puff pastry into 3-inch squares.
3. Place squares on a lined baking tray.
4. Brush tops with egg wash.
3. Bake
1. Bake for 15–18 minutes or until deeply golden and flaky.
2. Let cool completely.
4. Fill the Pastries
1. Slice each pastry horizontally like a sandwich.
2. Pipe or spoon chilled vanilla cream into the center.
3. Close with the top layer of pastry.
5. Finish
1. Brush lightly with warmed apricot jam for a glossy finish (optional).
2. Dust generously with powdered sugar.
(4) Mini Custard Puff Pastries
Ingredients
Pastry
* 1 sheet puff pastry, thawed
* 1 egg, beaten (for egg wash)
Custard Filling
* 2 cups milk
* ½ cup sugar
* 3 tbsp cornstarch
* 3 egg yolks
* 1 tsp vanilla extract
* 2 tbsp butter
Instructions
Make the Custard
1. In a saucepan, whisk together sugar and cornstarch.
2. Add egg yolks and milk, whisking until smooth.
3. Cook over medium heat, stirring constantly until thick.
4. Remove from heat and stir in vanilla and butter.
5. Cool completely.
Prepare the Puff Pastry
1. Preheat oven to 200°C (400°F).
2. Cut puff pastry into circles using a cookie cutter or glass.
3. Press the circles into a muffin tin to form small cups.
4. Fill each cup about ¾ full with custard.
Bake
1. Brush pastry edges with egg wash.
2. Bake for 18–22 minutes or until golden brown and flaky.
3. Allow to cool for 5–10 minutes before removing from the pan.
Optional Glaze
* 2 tbsp apricot jam
* 1 tbsp water
Heat together and brush over the pastries for a glossy bakery-style finish.
