Delightfully elegant and effortlessly delicious, these pastries are filled with rich Italian custard cream and sweet raspberries, enveloped in a flaky puff pastry. This recipe is a breeze, taking less than an hour to create from start to finish!
When it comes to dessert, there's something undeniably delicious about buttery, flaky pastry together with decadent and velvety Italian custard cream.
But why stop there? Add fresh raspberries (or your preferred berries) in the mix to infuse a burst of sweetness and juiciness into each bite. The result? A tantalizing medley of textures and flavors that's simply irresistible.
These raspberry and cream pastries are super yummy, especially if you're anything like me and just loooove desserts with creamy and velvety Italian custard cream and fresh fruit over a flaky and perfectly crispy pastry.
But seriously, who wouldn't like a bite of this?!? Especially this time of the year, when raspberries are as sweet as right now!
These easy-to-make desserts are perfect for any occasion, whether it's a leisurely weekend breakfast, a delightful snack, or a pretty after-dinner dessert.
To craft these berry and cream pastries, prepare the crema pasticciera.
If you've never experienced the velvety goodness of custard, you're in for a treat. This silky-smooth, egg-based cream is like a warm hug for your taste buds. You'll need only a few basic ingredients – eggs, milk, sugar, and a hint of vanilla to achieve the perfect custard cream. The secret lies in the careful balance of heat and patience as you stir it to velvety perfection.
I'm using store-bought puff pastry for this recipe to make things quick and easy.
You can use homemade puff pastry if you have the time. But as much as I love puff pastry desserts, it's one of the few things I don't have the patience for.
You can use refrigerated and ready-to-use puff pastry or frozen. If frozen, make sure to defrost at room temperature before using.
Roll out the puff pastry if needed, and cut into rectangles. Fill with the prepared cream. You can spoon the cream, or if you have a pastry bag, you can pipe it in the middle. Top with the raspberries, fold two opposite corners up, and seal in the middle where they touch.
Brush the puff pastry with beaten egg white (or milk).
Bake for about 18 to 20 minutes at 400°F until puffy and perfectly golden.
Ready to try it out, too? Here is my recipe today for you.
How to store these Raspberry and Cream Pastries:
Other Italian dessert recipes you might like:
Italian Torta della Nonna
Torta Nua
VIDEO RECIPE: Raspberry and Cream Pastries
My NEW Cookbook-2.JPG)
No comments:
Post a Comment