This is the kind of dessert you make when the craving hits suddenly. One sheet of pastry, a quick custard, and the oven does the rest.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
18 minutes
Total Time
About 28 minutes
Servings
6 pieces
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Ingredients
Instructions
- Start with the custard while the pastry stays cold.
- In a small saucepan, whisk the milk, egg yolk, sugar, cornstarch, and vanilla until smooth.
- Heat gently, stirring, until thick but still creamy. Set aside to cool slightly.
- Unroll the puff pastry and cut it into rectangles.
- Leave a small margin so the pastry can rise around the filling.
- Spoon the custard into the center, keeping it inside the lines.
- Bake at 190°C / 375°F for about 18 minutes, until puffed and golden.
- Let cool briefly, then dust with powdered sugar.
Typical Mistakes
- Overcooking the custard — it should be thick but spoonable.
- Filling the pastry too much — it leaks and prevents proper rising.
- Using hot custard — it softens the dough before baking.
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