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Baked goods

Apricot and vanilla pudding puff pastry cake

Name: Apricot and vanilla pudding puff pastry cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 pan
Cuisine: Slovak
Ingredients: 1 packet Puff pastry; 1 packet Ladyfingers; 1 packet Canned apricots; 1 l Milk; 2 packets Vanilla pudding mix (cook-type, 40 g each); 4 tbsp Granulated sugar; for dusting Powdered sugar

Two layers of puff pastry enclose ladyfingers, canned apricots, and vanilla pudding. Baked at 180°C (350°F), this cake makes one pan.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Temperature: 180 °C (350 °F)
Servings: 1 pan
Difficulty: Easy

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This puff pastry cake has a filling of ladyfingers, canned apricots, and thick vanilla pudding between two layers of pastry. The pudding is cooked with 1 l of milk and two packets of pudding mix, then poured over the fruit while still warm. After covering it with the second layer of pastry, bake the cake at 180°C (350°F) until golden, then let it cool and dust with powdered sugar. You can substitute strawberries or other fruit for the apricots.

Ingredients

Puff pastry 1 packet
Ladyfingers 1 packet
Canned apricots 1 packet
Milk 1 l
Vanilla pudding mix (cook-type, 40 g each) 2 packets
Granulated sugar 4 tbsp
Powdered sugar for dusting

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Instructions

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Roll out the puff pastry on a floured work surface and cut it in half. Line a baking sheet with parchment paper and place one sheet of pastry on it. Arrange the ladyfingers rounded side down on the pastry, then spread the apricots over them.
Stir the sugar and pudding mix into the milk and cook until thick. Pour the pudding over the fruit while still warm.
Cover with the second sheet of pastry and bake in an oven preheated to 180°C (350°F) until golden brown. Let the cake cool, then dust with powdered sugar.

Tip: Arrange the ladyfingers close together so they absorb the apricot juices and keep the pastry underneath from becoming soggy. Roll the puff pastry gently and in only one direction to avoid compressing the layers and allow them to rise during baking.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 147 kcal
Protein: 3.3 g
Carbohydrates: 24 g
of which sugars: 13 g
Fat: 4.1 g
of which saturates: 1.9 g
Fiber: 0.8 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pudingový koláč z lístkového cesta s marhuľovým kompótom