Cream Filled Puff Pastries Recipes

EASY AND DELICIOUS CREAM/CHOCOLATE-FILLED PUFF PASTRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Unroll puff pastry onto your work surface. Cut each sheet into 9 squares using a pizza cutter, making 18 squares in all.
• Mix cream cheese, mascarpone cheese, egg yolk, flour, honey, white sugar, and vanilla extract together in a bowl. Drop a teaspoonful of filling onto each pastry square until all filling is used. Add 7 to 10 chocolate chips to each square.
• Dampen 1 side of each square with water. Stretch and fold in half. Press securely closed on all three sides.
• Place pastries close together onto a large baking sheet. Whip egg white in a small bowl. Brush onto the pastries; sprinkle with colored sugar.
• Bake in the preheated oven until golden brown, about 13 minutes.

RASPBERRY AND PASTRY CREAM FILLED PUFF PASTRY

Steps:

• To make pastry cream:
• Split a vanilla bean lengthwise, using a back of knife to scrape the seeds. In a medium saucepan, combine milk with the vanilla bean and seeds and lemon rind. Bring to a boil, then remove the lemon rind and vanilla bean.
• In a medium bowl, whisk the egg yolks. Add the sugar and flour and whisk well. Before adding the egg yolk mixture to milk, temper it by whisking in some of the milk to the yolk mixture. Pour it all back into the milk saucepan. Bring to a boil and cook at a boil for 2 to 3 minutes then remove from stove top and cool.
• Cut the puff pastry into 3 by 3-inch squares. You should have 24 pastry squares in total. Bake according to package directions until golden brown and crisp. Remove from the oven and cool.
• Place 1 square of puff pastry on a plate. Top with a layer of pastry cream. Top with raspberries and a small dollop of pastry cream. Repeat to make 1 more layer, ending with a puff pastry square on top. There should be 3 layers of puff pastry and 2 layers of pastry cream and raspberries in each stack.
• Repeat with the remaining ingredients.

CREAM PUFFS I

Steps:

• For the custard: In a small saucepan, combine 1/2 cup sugar, 5 tablespoons flour and a pinch of salt. Stir in milk, a little at a time, until smooth. Bring to a boil over medium heat, stirring constantly. Boil 60 seconds, then pour a small amount of hot liquid into the 2 egg yolks, and stir. Then return now heated egg yolks to saucepan and stir, over heat, until mixture starts to bubble again. Remove from heat, add vanilla. Cover and chill in refrigerator.
• Preheat oven to 450 degrees F (230 degrees C).
• For the pastry: In a medium saucepan, combine shortening and water and bring to a boil. Sift together 1 cup flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat, and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking sheet, or pipe into desired shape.
• Bake 10 minutes in the preheated oven, then reduce heat to 400 degrees F (200 degrees C) and bake 25 minutes more, or until golden. Cool completely, split, fill with custard, and replace tops.

KELLYMAC'S CHOCOLATE CREAM CHEESE FILLED PUFF PASTRIES

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan over medium low heat combine sugar, cocoa, flour, and salt.
• Add water gradually stirring after every addition. The mixture will look really watery but it thickens up quickly. Cook this over medium heat stirring constantly.
• Once mixture has thickened add Kahlua and chocolate chips. Lower the heat.
• Stir until the chips have all melted and mixture has thickened again.
• Add cream cheese, butter, and vanilla and once again stir until all incorporated and mixture almost starts to boil, or until it reaches the consistency of hot fudge. Be careful not to let the chocolate on the bottom burn!
• Allow to cool while puff pastry is prepared.
• Unfold puff pastry sheets on parchment paper and use a rolling pin to stretch by about 1 inch on all sides and to smooth out folds.
• Cut each pastry sheet into four squares.
• Place sqaures on greased cookie sheets.
• Place approximately 1/4 cup of filling in center of pastry and then immediately fold corners in to make a square envelope. Pinch the corners to ensure that it stays together.
• Repeat for remaining pastry squares.
• Make an egg wash by beating together the egg and milk and brush on each puff pastry.
• Sprinkle puff pastries with cinnamon sugar.
• Place in oven and bake for approxiately 30 minutes or until the puff pastry is golden brown and flakey.
• Allow to cool for 10-15 minutes and then sprinkle powdered sugar over the top of each pastry square before serving.
• Good alone or served with ice cream or whipped cream.

CREAM PUFF DESSERT

Steps:

• In a large saucepan, bring the water and butter to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking dish. Bake at 400° for 30-35 minutes or until puffed and golden brown. Remove to a wire rack to cool completely., For filling, beat the cream cheese, milk and pudding mix in a large bowl until smooth. Spread over puff; refrigerate for 20 minutes., Spread with whipped topping; refrigerate until serving. Drizzle with the chocolate and caramel toppings; sprinkle with almonds. Refrigerate leftovers.