Puff Pastry Cream-Filled Squares
How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!!
I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!!
I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions!
Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone!
Puff Pastry Cream-Filled Squares
How was your long Fourth of July weekend?? Did you eat a lot?? I hope so!!!
I’m sharing this recipe that I’ve been making since I was in high school. I learned it from my first boyfriend’s mom 🤭, she was such an amazing cook… Truly incredible! So you can imagine how many years I’ve been making it!!
I usually make it in the form of a “coca” (a flat pastry), but this time, since I was bringing dessert to a friend’s house and there were going to be quite a few of us, I made individual portions!
Come on, give them a try if you’re having lunch or dinner with friends or family… You’ll definitely impress everyone!
Open in Cookpad AppSteps
- 1
Start with the cream filling: Cut the lemon peel (just the yellow part). In a saucepan, combine the milk and lemon peel and heat gently.
- 2
Add the cinnamon — either a stick or ground (I used ground because I didn’t have sticks). Stir continuously until the milk is hot and fragrant.
- 3
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch with a splash of milk. Once smooth, add to the saucepan and mix everything together with a whisk to avoid lumps.
- 4
Cook until the mixture thickens. Once thick, remove from heat but keep stirring until smooth. Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming as it cools.
- 5
For the pastry: If using frozen puff pastry, let it thaw completely. Preheat the oven to 180°C / 350°F (bottom heat). Place parchment paper on a baking tray. Cut one pastry sheet into squares (don’t roll it out). I made 15, but it depends on the size.
- 6
To prepare the topping: Put the almonds in a bag and lightly crush them with a rolling pin or mortar. You want small chunks. Mix with sugar and set aside.
- 7
With the first sheet, beat the egg and brush the pastry squares. Sprinkle with the sugar-almond mix. Bake until golden, watching closely so they don’t burn and are cooked inside.
- 8
With the second sheet, but these will be the bottoms, so poke them with a fork (to keep them from puffing too much) and brush with egg. Bake the same way.
- 9
ASSEMBLY: Once the cream is cold, put it into a piping bag with the tip of your choice. Pipe cream onto the base squares.
- 10
Place the almond-topped pastry squares on top. And that’s it!
- 11
As mentioned, I ended up with 15 filled pastries. Enjoy!
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