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Baked goods

Puff pastry bites with vanilla cream: like cream puffs, but you don’t need choux pastry

Name: Puff pastry bites with vanilla cream: like cream puffs, but you don’t need choux pastry
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 30 pieces
Cuisine: Slovak
Ingredients: 500 g Puff pastry (chilled); 1 Egg (for brushing); 1 packet Vanilla pudding mix (cook-type) (40 g); 400 ml Milk; 3 tbsp Granulated sugar; 200 ml Heavy whipping cream (chilled); 1 packet Whipped cream stabilizer; 2 tbsp Powdered sugar

These puff pastry bites are filled with vanilla pudding and whipped cream, with no choux pastry to cook. Makes about 30 crisp pastries.

Slovak cuisine · Vegetarian · Translated from Slovak · November 1, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 40 min
Total time: 1 hr 40 min
Temperature: 200 °C (400 °F)
Servings: 30 pieces
Difficulty: Easy

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These puff pastry bites are small, crisp pillows filled with vanilla cream that taste similar to veterníky, Slovak cream puffs. There’s no need to cook choux pastry: store-bought puff pastry puffs up on its own in the oven. Fill them with the vanilla pudding and whipped cream filling only after they have cooled. A 500 g batch of pastry makes about 30 bites, perfect for celebrations or a holiday spread.

Ingredients

Units

For the pastry bites

Puff pastry (chilled) 500 g
Egg (for brushing) 1

For the filling

Vanilla pudding mix (cook-type) (40 g) 1 packet
Milk 400 ml
Granulated sugar 3 tbsp
Heavy whipping cream (chilled) 200 ml
Whipped cream stabilizer 1 packet

For dusting

Powdered sugar 2 tbsp

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Instructions

Tip: tap a step to mark it as done.

Cut out the pastry rounds
10 min
Preheat the oven to 200 °C (400 °F). Unroll the puff pastry and use a glass about 5 cm in diameter to cut out rounds. Arrange them with space between them on baking sheets lined with parchment paper.
Bake
30 min
Brush only the tops of the rounds with beaten egg. Do not let the egg run down the edges, or the pastry will not rise properly. Bake in batches for 15 minutes at 200 °C (400 °F), until puffed and golden. Let cool.
Cook the pudding
40 min
Cook the pudding mix, milk, and granulated sugar together, stirring constantly, until thick. Cover the surface directly with plastic wrap and let cool for 30 minutes.
Whip the filling
5 min
Whip the cream with the stabilizer. Stir the cooled pudding until smooth, then fold in the whipped cream a spoonful at a time.
Fill the pastries
15 min
Slice the pastry bites in half horizontally, spoon the filling onto the bottom halves, and replace the tops. Dust with powdered sugar and serve the same day, while the pastry is still crisp.

Tip: Do not knead the pastry scraps together after cutting, as this would destroy the layers; bake them as savory cheese sticks instead. Add the filling just before serving, as it softens the pastry over time.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy: 111 kcal
Protein: 1.8 g
Carbohydrates: 10 g
of which sugars: 3.1 g
Fat: 6.8 g
of which saturates: 3.6 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: Bublinky z lístkového cesta: chutia ako veterníky, ale odpaľované cesto nepotrebujete