Flaky, light, and layered with dreamy vanilla custard, these Creamy Puff Pastry Squares are the ultimate throwback dessert. Inspired by a beloved family recipe passed down from Andy’s kitchen, this treat is a nostalgic nod to European bakeries where custard-filled layers reign supreme. Perfect for holidays, potlucks, or just when you need a little sweetness in life—this one’s got all the cozy vibes and melt-in-your-mouth texture.
Creamy Puff Pastry Squares (Andy’s Style)
Ingredients
- 4 sheets frozen puff pastry
- 4¼ cups (1 liter) whole milk
- 5 large eggs, separated
- 1 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 7 oz (200 g or about 1 cup) granulated sugar
- 2 cups (½ liter) heavy whipping cream
- 1 packet whipped cream stabilizer (or 1 tsp unflavored gelatin)
- Powdered sugar, for dusting
Instructions
- Bake the Pastry:
Thaw puff pastry according to package directions. Bake all four sheets in a preheated oven at 400°F (200°C) until golden and puffed. Let cool. - Make the Custard:
In a saucepan, bring 3¼ cups (0.8 liter) of the milk to a boil. Meanwhile, whisk together the egg yolks, sugar, cornstarch, flour, and remaining ¾ cup (0.2 liter) milk. Slowly pour the yolk mixture into the boiling milk while stirring constantly. Cook over medium heat, whisking, until the mixture thickens like pudding and pulls away from the sides of the pot. Cool completely. - Whip the Cream:
In a bowl, whip the heavy cream with stabilizer until stiff peaks form. Once the custard is fully cooled, gently fold in the whipped cream until smooth. - Assemble the Layers:
Place one puff pastry sheet on a serving tray. Spread a layer of cream. Repeat with remaining layers, finishing with pastry on top. Dust with powdered sugar. Chill before slicing into squares.
