Name: Quick and easy puff pastry cream slices
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 package puff pastry (approx. 500 g, two sheets); 800 ml milk; 2 vanilla pudding powders (classic, 37–40 g); 120 g granulated sugar; 2 egg yolks; 50 g butter (room temperature); 400 ml whipping cream (33%); 2 tbsp powdered sugar; 1 whipped cream stabilizer (optional, but recommended); Powdered sugar for dusting; (optional) Linzer sugar, chocolate or fruit

Baking the puff pastry Preheat the oven to 200 °C. Roll each sheet of pastry thin (approx. 2–3 mm) and prick thoroughly with a fork so it doesn't puff up during baking. Transfer to a baking tray lined with baking paper. Bake 10–15 minutes, until the pastry is golden and crisp. Let both sheets cool completely.

Preparing the vanilla cream In part of the milk, whisk together the pudding powders, egg yolks and sugar. Bring the remaining milk to a boil. Pour the pudding mixture into the boiling milk and, stirring constantly, cook a thick cream. Remove from the heat, stir in the butter and mix until smooth. Let the cream cool to room temperature, stirring occasionally to prevent a skin from forming.

Whipping the cream layer Whip the chilled cream with the powdered sugar. If desired, add the stabilizer – the layer will be more stable and easier to cut. Store the whipped cream in the refrigerator until use.

Assembling the cream slices Place the bottom sheet of baked pastry on a tray. Spread the vanilla cream evenly. Top the cream with the whipped cream and smooth gently. Place the second sheet of pastry on top. Chill the finished dessert for at least 3 hours, ideally overnight.

Cutting Before cutting, use a sharp serrated knife or a knife warmed in hot water. Cut the cream slices into 6×6 cm squares or to the size you prefer.

Quick and easy puff pastry cream slices

Quick and easy puff pastry cream slices

For 12 portions

Ingredients

For the pastry:

Vanilla cream:

Whipped cream layer:

To finish:

Preparation procedure

Quick information

Tips and variations

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