Description
Blueberry Custard Puff Pastries are a delightful treat featuring flaky puff pastry filled with rich custard and topped with fresh blueberries.
Ingredients
Scale
- 1 sheet puff pastry (thawed, store-bought or homemade)
- 1 egg (beaten, for egg wash)
- 2 tablespoons powdered sugar (for dusting)
- 2 cups (480 ml) whole milk
- 4 large egg yolks
- ½ cup (100 g) sugar
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Fresh mint leaves
- Powdered sugar (light dusting)
Instructions
- Preheat oven to 400°F (200°C).
- Cut puff pastry sheet into 6 equal rounds or squares.
- Place on parchment-lined baking sheet, brush with egg wash.
- Bake 20–25 minutes until golden and puffed. Cool completely.
- Heat milk in a saucepan until warm (do not boil).
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly pour warm milk into yolk mixture while whisking.
- Return mixture to saucepan, cook over medium heat, stirring constantly, until thickened.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic wrap (touching surface) and chill until set.
- Slice cooled puff pastries in half horizontally.
- Pipe or spoon custard cream generously onto the bottom half.
- Place top half back on.
- Dust tops with powdered sugar.
- Add fresh blueberries and mint leaves for garnish.
Notes
- Ensure the puff pastry is fully thawed before use.
- For best results, chill the custard cream for at least 1 hour before assembling.
- These pastries are best enjoyed fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg