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Puff pastry cups filled with vanilla cream, topped with blueberries and raspberries, and dusted with powdered sugar.
Inga

Easy Puff Pastry Cups with Vanilla Cream

Golden, flaky puff pastry cups filled with smooth vanilla cream and topped with berries and powdered sugar. An easy, elegant dessert for brunch, parties, or an afternoon treat.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 6 pastry cups
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry

  • 8.8 oz puff pastry 250 g, thawed if frozen
  • 1 large egg beaten, for brushing

For the Vanilla Cream

  • 1 packet no-cook vanilla cream mix 90 g / 3.2 oz, designed to whip with cold milk
  • ½ cup plus 1 teaspoon cold milk 125 ml
  • 2 tablespoons powdered sugar 15 g

For Decorating

  • Blueberries raspberries, or other fruit, as desired
  • Powdered sugar for a light dusting

Equipment

  • Baking sheet and parchment paper
  • Rolling Pin
  • Round cutters: 8 cm and 4 cm
  • Pastry brush
  • Mixing bowl and electric mixer
  • Piping bag with a large tip

Method
 

  1. Prepare the oven and baking sheet. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  2. Cut the pastry rings. Roll the puff pastry thinly on a lightly floured surface. Cut circles with an 8 cm cutter, then remove the center of each circle with a 4 cm cutter to create rings.
  3. Stack the rings. Lightly brush one ring with beaten egg and place a second ring directly on top, aligning the edges. Repeat with the remaining pastry rings.
  4. Brush and bake. Arrange the stacked rings on the prepared baking sheet, leaving space between them. Lightly brush the tops with egg, avoiding the cut sides. Bake for 12–14 minutes, or until puffed, golden, and baked through.
  5. Cool completely. Remove the pastries from the oven and let them cool completely before filling.
  6. Prepare the vanilla cream. Pour the cold milk into a mixing bowl. Add the vanilla cream mix and powdered sugar. Beat with an electric mixer until smooth, thick, and suitable for piping.
  7. Fill the pastries. Fit a piping bag with a large tip and spoon in the cream. Place the cooled pastries on a serving plate. Pipe cream into the center of each ring, building a decorative swirl above the rim.
  8. Decorate and serve. Top with your chosen fruit and lightly dust with powdered sugar just before serving.

Notes

  • Vanilla cream mix: The milk quantity applies to the mix used in this recipe. Other brands may need different amounts. Use a no-cook product and check its instructions; regular cook-and-serve custard powder requires a different method.
  • Keep the pastry cold: If it becomes soft while cutting or assembling, refrigerate briefly before continuing.
  • Baking time: Dough thickness and ovens vary. Bake until the layers are golden and cooked through, allowing more time if necessary.
  • Assembly: Fill close to serving time for the crispest pastry. Refrigerate filled leftovers in a covered container and enjoy within 24 hours for best texture.
  • Yield: Makes 6 cups; yield may vary with rolling thickness and how much pastry is left after cutting.
  • Nutrition: Approximately 280 kcal per cup, assuming all pastry, cream, and egg wash are used, with about 60 g of berries for the batch. Extra dusting sugar is excluded. Brands and unused scraps will affect the estimate.