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Author:
Franco Salzillo
Sweet treats and bakes are not only delicious food to satisfy your sweet tooth; they’re also homey and comforting. Baked treats just taste like home, especially when they’re made with puff pastry.
Crackly, buttery, and beautifully layered puff pastry is a joy to cook with. Now, filled with pastry cream and fresh berries, you’ve got yourself a restaurant-quality two-biter that will undoubtedly make you smile.
For this recipe, we’re using fresh berries, and you can choose your favorite. From blueberries to blackberries, raspberries or strawberries, anything goes. And although berries are already sweet, they’re also always tart, so we want to mix them with some sugar.
I’m also showing you how to make your own pastry cream, an excellent recipe to have in hand. Of course, if you want to skip this step, just buy pastry cream or substitute it with sweetened heavy whipping cream. Making pastry cream is a bit trickier than you think!
This recipe will render six nice Danish-like treats. Tightly packed puff pastry rolls stuffed with all-natural berries and sweet cream. You’ll love them, especially if you enjoy them while still warm!
For the pastry cream:
For the puff pastry treats:
To make the pastry cream, use a medium mixing bowl and whisk the cornstarch, sugar and salt.
In a small saucepan, mix the egg yolks, butter and milk, and heat over a medium flame.
Incorporate the cornstarch-sugar mixture and dissolve. Bring it to a boil while stirring and add the vanilla.
Remove from heat and set aside. Strain the mixture into a bowl and refrigerate for at least two hours.
To assemble the berry pastries, preheat the oven to 350°F and line a baking tray with parchment paper.
Toss the fresh berries with the sugar and let them rest for five minutes.
Roll the puff pastry dough on a floured surface and trim it to form an even square. Cut the dough into six even rectangles.
Add 2-3 tablespoons of pastry cream over each rectangle and cover with 2-3 tablespoons of sugared berries.
Tuck the puff pastry like a burrito and score it with a knife diagonally.
Brush the whisked egg over your berry pastries and bake for 15-20 minutes until golden and puffy.
Remove from the oven and enjoy. Be careful; the filling is scalding!
