Pastries with cream and berries, just the name makes you want to turn on the oven and indulge in that buttery aroma that fills the kitchen. They are simple desserts, yes, but with that refined touch that captivates at the first bite. The contrast between the crispiness of the pastry, the softness of the custard, and the slightly tart freshness of raspberries and blueberries is pure magic.
This is one of those recipes I make when I need to slow down. When the day has been long, or maybe when I miss those little moments made of sugar and light chatter. The pastries are my way of saying “stop for a moment, treat yourself to something beautiful.”
They are perfect for a special snack, a Sunday brunch, or even to elegantly and simply conclude a dinner with friends. The beauty is that they look like they came out of a pastry shop, but they are made with few ingredients and in no time. The puff pastry serves as a light and golden base, the custard envelops with its velvety sweetness, and the berries – raspberries and blueberries – add color, freshness, and a tart touch that balances everything.
If you love fruit desserts, the kind that makes both adults and children happy, this recipe will become your go-to. Trust me, you can’t stop at just one.
Don’t miss the recipe for these other delicious fruit pastries:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 232.22 (Kcal)
- Carbohydrates 27.16 (g) of which sugars 13.77 (g)
- Proteins 5.66 (g)
- Fat 11.52 (g) of which saturated 3.27 (g)of which unsaturated 7.86 (g)
- Fibers 1.69 (g)
- Sodium 73.41 (mg)
Indicative values for a portion of 88 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pastries with Cream and Berries
- 2 rolls puff pastry
- 24 raspberries
- 12 blueberries
- 4 eggs
- 1/2 cup sugar
- 1/3 cup flour
- 2 cups milk
- 1 vanilla bean
- 1 teaspoon butter
- 6 teaspoons raspberry jam
- 1 egg yolk
Preparation of the Pastries with Cream and Berries
Pour the milk into a saucepan with the vanilla bean, sliced lengthwise, and bring to a boil. Remove from the heat and discard the vanilla bean.
Separately, beat the egg yolks with the sifted sugar until they are very foamy. Then, add the flour, also sifted (to avoid lumps), and mix well.
Now pour the boiling milk slowly, stirring constantly. Then, bring the cream back to the heat and, always stirring, bring to a boil. At this point, the mixture will have thickened.Roll out the puff pastry sheets on the work surface and divide each into six rectangles. With a fine-pointed knife, make an “L” in each square, about 1/2 inch from the outer edge without cutting all the way through.
Then, cross the edges you’ve cut and prick the base of the pastries. Distribute the custard into the 12 pastries and brush the edges with the slightly beaten egg yolk.
Bake in a preheated oven at 350°F, for 25 minutes.
Wash the berries well and gently dry them with a paper towel.
When the pastries have cooled slightly, place a teaspoon of jam in the center and decorate with two raspberries and two blueberries.
Storage of the Pastries with Cream and Berries
The pastries with custard and berries can be stored for 2-3 days in an airtight container.
Related Recipes
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Puff Pastry Pumpkins with Apple, Raisins, and Cinnamon
Pastries with Apples and Plums
FAQ
Can the custard be prepared in advance?
Yes. You can prepare it even the day before and store it in the fridge, covered with plastic wrap. Before using it, I recommend softening it by mixing it well with a whisk to restore it to the right consistency.
I don’t have raspberries and blueberries, can I substitute them?
You can use strawberries, blackberries, currants, or even peaches and apricots sliced thinly if it’s midsummer. In winter, try with thinly sliced apples and a sprinkle of cinnamon: it will completely change the dessert’s profile, but it will still be delicious.
