(originally made 2/2013)
Tim mentioned this week how much he missed Flakey Puffs, puff pastry, a
creamy filling and a layer of raspberry jam. They stopped making them a
long time ago, and though MIL brought back something similar from
Canada a while back, they just weren't the same. I decided to do a
google search and up popped Carol's recipe for Cream Filled Puff
Pastry. I cut each sheet into 9 squares. This went together so
fast, the filling is perfect and Tim said they were even better than the
original! Thank you so much Carol for another amazing recipe!
FOR THE PASTRY:
1 package Frozen Puff Pastry Sheets -- (17.3 Oz.) Thawed Per Package Directions
1 whole Egg
1/4 cups Milk
1 T Coarse Sugar To Sprinkle Over Tops -- (1 to 2)
FOR THE CREAM FILLING:
5 Tablespoons All-purpose Flour
1 cup Whole Milk
1 cup Granulated Sugar
1/2 cups Shortening
1/2 cups Butter Or Margarine -- At Room Temperature
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
Seedless raspberry jam
the puff pastry from the box. Take it out of the wrapper and allow it
to sit on the counter at room temperature for 20-30 minutes.
open one pastry sheet along the creases. Place remaining sheet in the
refrigerator to keep it cold (I cut the pastry when it’s partially
frozen—as long as I can unfold it and it doesn’t tear, it’s fine. The
pastry seems to puff higher during baking if it’s cold when it goes in
Using a long, sharp knife, cut each strip of pastry at
the creases, forming 3 strips. Cut each strip widthwise into 7 pieces,
cutting straight down with the knife—don’t drag the knife across the
Flip each cut piece over and place on lightly greased
baking sheets, leaving room between each piece (I usually use 3 baking
Combine egg and milk in a small bowl. Lightly brush this
over the pastry. Sprinkle with the coarse sugar. Repeat with remaining
puff pastry sheet.
Bake at 400 F for 10-12 minutes or until golden brown. Remove to a wire rack and cool completely.
Using a serrated knife, slice each puff horizontally to make top and bottom halves.
FOR THE CREAM FILLING:
Place flour in a small saucepan
and slowly whisk in milk. Cook and whisk constantly over low heat until
mixture thickens and comes to a boil. Remove from heat and place
mixture into a small bowl. Cover bowl with a paper towel and cool to
Place cooled mixture into the bowl of an
electric mixer and beat until fluffy. Add remaining filling ingredients
one at a time, and continue beating on medium-high speed for 5-10
minutes or until light and fluffy. (I use my KitchenAid mixer – I start
with the paddle, then when all the ingredients are very well mixed, I
switch to the whisk attachment and let that do the rest of the work).
mixture should look like a whipped cream type frosting. I rub a little
of it between my fingers to make sure the sugar has totally dissolved.
Spread about 1 tablespoon of filling on
the bottom half of each pastry (be generous—you can always go back if
you run out of filling and “borrow” from one pastry to fill another…been
there, done that!). Then replace the tops.
Store in refrigerator.
Makes 42 pastries.
Source- Carol1229 http://community.tasteofhome.com/community_forums/f/30/t/687875.aspx