Favorite recipes
Family Home Recipes

Recipe onlinefamilyhomerecipes.com/recipe/puff-pastry-slices-with-custard-and-whipped-cream/Scan the code to open the recipe on your phone

Baked goods

Puff pastry slices with custard and whipped cream

Puff pastry slices layered with cooked egg custard and whipped cream, topped with baked pastry squares and powdered sugar. Makes 1 tray.

Slovak cuisine · Translated from Slovak · , updated

Puff pastry slices with custard and whipped creamSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Temperature
160 °C (325 °F)
Servings
1 tray
Difficulty
Medium
Jump to recipe Add to meal plan

Puff pastry slices with custard and whipped cream are a light summer dessert suited to an outdoor gathering. The custard is made by cooking milk with egg yolks beaten with sugar and flour, then folding beaten egg whites into the hot mixture and heating it briefly. Whipped cream adds another layer. The puff pastry is divided into two portions: one is baked as a whole sheet for the base, and the other is cut into squares and baked at 160 °C (325 °F) until golden.

The custard is spread over the whole pastry sheet and topped with crisp pastry squares dusted with powdered sugar.

Ingredients

Filling

Topping

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

  1. Separate the egg whites from the yolks. Beat approximately 175 g of the sugar with the yolks until smooth and foamy, and beat the remaining 175 g of sugar with the egg whites. Stir the all-purpose flour into the yolk mixture, then slowly add 200 ml of the milk, a little at a time.

  2. Bring the remaining milk to a boil over low heat, remove from the heat, and stir in the yolk mixture. Stir constantly to combine, then return to the heat and cook for approximately 2–3 minutes more.

    Gently fold the beaten egg whites into the hot custard, then heat briefly over low heat, stirring constantly, until it reaches at least 71 °C (160 °F), preferably checking with a thermometer. This is the temperature recommended by the USDA FSIS for egg dishes.

    Whip the cream. Roll out the puff pastry and divide it into 2 portions.

  3. Leave one portion of pastry whole and cut the other into squares. Bake both at 160 °C (325 °F) until golden, adjusting as needed based on your oven. Spread the egg yolk custard over the baked whole sheet.

    Tip: If you would like an additional pastry layer in the middle of the slices, bake one extra sheet.

  4. Sweeten the whipped cream to taste and spread it over the custard, then cover with the puff pastry squares. Dust the slices with powdered sugar.

Tip: Prick the base sheet all over with a fork before baking to prevent it from puffing into bubbles and keep the custard layer level. Let the egg yolk custard cool before spreading it, as warm custard would soften the crisp pastry.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
233 kcal
Protein
4.5 g
Carbohydrates
26 g
of which sugars
18 g
Fat
13 g
of which saturates
7.1 g
Fiber
0.3 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: Rezy z lístkového cesta so smotanovým krémom

How did you like the recipe?

No ratings yet. Be the first.

Did you cook this recipe?

Show us a photo of the finished dish. Once approved, other readers will see it too.

You might also like