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Vanilla Cream Puff Pastries

Print Recipe
Puff pastry rounds topped with whipped cream, fresh raspberries, blackberries, and mint leaves, arranged on a cooling rack.
Prep Time:20 minutes
Cook Time:15 minutes
Chill Time:15 minutes
Total Time:50 minutes

Ingredients

  • For the pastry cups:
  • 1 sheet puff pastry thawed but still cold
  • 1 egg beaten (for egg wash)

For the filling:

  • 1 box 3.4 oz instant vanilla pudding mix
  • 1 cup cold milk
  • 1/2 cup heavy cream whipped to soft peaks

For topping:

  • Fresh berries raspberries, blackberries, etc.
  • Whipped cream from a piping bag for prettiness
  • Fresh mint leaves

Instructions

Prepare the pastry cups:

  • Preheat oven to 400°F (200°C).
  • Roll out puff pastry slightly on a lightly floured surface.
  • Cut out rounds using a 2.5–3 inch cookie or biscuit cutter.
  • Cut half of those rounds again with a smaller cutter (like 1.5 inches) to create rings.
  • Place whole rounds on a parchment-lined baking sheet.
  • Brush lightly with beaten egg.
  • Place a ring on top of each base and brush the top ring with egg wash too (avoid brushing the sides to allow full puffing).
  • Prick the center (not the ring) lightly with a fork to prevent too much puffing inside.
  • Bake for 12–15 minutes or until golden and puffed.
  • Let cool completely. If the center puffs up too much, press it down gently with a spoon once cooled.

Make the filling:

  • Whisk the pudding mix with 1 cup cold milk until smooth and thickened.
  • Fold in the whipped cream for a lighter, mousse-like texture.
  • Chill until ready to use.

Assemble:

  • Spoon or pipe vanilla cream into each cooled pastry cup.
  • Top with piped whipped cream, fresh berries, and mint sprigs.
Servings: 6 servings
Calories: 220kcal