The quick puff pastry triangles with cream and jam are a lightning idea ready in 30 minutes at most, to have a sweet treat for breakfast or snack!
I chose to fill them with both pastry cream and strawberry jam for an even more intense and delicious taste.
I decided to use two packages of ready-made rectangular puff pastry, layering them on top of each other for a crispy and soft texture that’s absolutely exquisite!
We can make the pastry cream even more delicious by adding mascarpone or whipped cream.
The jam or rather the preserve I chose is strawberry, which I love very much, but with pastry cream, you can also add raspberry, mixed berries, and perhaps even orange marmalade.
I used two packages, but the idea of puff pastry triangles is also feasible with just one package if that’s what’s in the fridge and no one feels like going to the store!!!!!!!!!!
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I opened a recipe channel open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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On the blog, there are tons of sweet and savory recipes with ready-made puff pastry that I ALWAYS have in the fridge and I’ll leave you some of them among the many…
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients QUICK PUFF PASTRY TRIANGLES WITH CREAM AND JAM
- 2 packages puff pastry
- 3.5 oz strawberry preserve
- 7 oz pastry cream
- 1 egg
- as needed milk
- as needed sugar
- as needed powdered sugar
Tools QUICK PUFF PASTRY TRIANGLES WITH CREAM AND JAM
#adv
- Piping Bag
- Baking Pans
- Sugar Shaker
- Knives
- Brushes
FOR THE PREPARATION OF THE QUICK PUFF PASTRY TRIANGLES WITH CREAM AND JAM RECIPE
Unroll the 2 sheets of puff pastry on the work surface. Brush one with the egg yolk beaten with 2 tablespoons of milk and place the other on top. Cut out 4 squares of about 4.3 inches on each side, discarding the rounded parts, and brush them with the yolk and milk mixture. Fold each square in half to form 4 triangles.
Brush the tops of the triangles with the remaining yolk and milk mixture. Place the pastries on a baking sheet lined with damp and wrung-out parchment paper, bake them in a preheated oven at 356°F for about 15-20 minutes, and remove them from the oven.
With a serrated knife, cut the 4 pastries in half horizontally. Spread the ready-made pastry cream on the bases, divide the chosen preserve over the cream, and cover with the tops of the pastries. Dust them with powdered sugar sifted through a fine-mesh sieve and serve.
