Puff Pastry Cream Filled Squares Recipe by Chus Molinero
Cooking Instructions 1 hour 30 min 1 Start with the cream filling: Cut the lemon peel (just the yellow part). In a saucepan, combine the milk and lemon peel and heat gently. 2 Add the cinnamon — either a stick or ground (I used ground because I didn’t have sticks). Stir continuously until the milk is hot and fragrant. 3 In a separate bowl, whisk together the egg yolks, sugar, and cornstarch with a splash of milk. Once smooth, add to the saucepan and mix everything together with a whisk to avoid lumps. 4 Cook until the mixture thickens. Once thick, remove from heat but keep stirring until smooth. Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming as it cools. 5 For the pastry: If using frozen puff pastry, let it thaw completely. Preheat the oven to 180°C / 350°F (bottom heat). Place parchment paper on a baking tray. Cut one pastry sheet into squares (don’t roll it out). I made 15, but it depends on the size. 6 To prepare the topping: Put the almonds in a bag and lightly crush them with a rolling pin or mortar. You want small chunks. Mix with sugar and set aside. 7 With the first sheet, beat the egg and brush the pastry squares. Sprinkle with the sugar-almond mix. Bake until golden, watching closely so they don’t burn and are cooked inside. 8 With the second sheet, but these will be the bottoms, so poke them with a fork (to keep them from puffing too much) and brush with egg. Bake the same way. 9 ASSEMBLY: Once the cream is cold, put it into a piping bag with the tip of your choice. Pipe cream onto the base squares. 10 Place the almond-topped pastry squares on top. And that’s it! 11 As mentioned, I ended up with 15 filled pastries. Enjoy! 1 Start with the cream filling: Cut the lemon peel (just the yellow part). In a saucepan, combine the milk and lemon peel and heat gently. 1 Start with the cream filling: Cut the lemon peel (just the yellow part). In a saucepan, combine the milk and lemon peel and heat gently. 2 Add the cinnamon — either a stick or ground (I used ground because I didn’t have sticks). Stir continuously until the milk is hot and fragrant. 2 Add the cinnamon — either a stick or ground (I used ground because I didn’t have sticks). Stir continuously until the milk is hot and fragrant. 3 In a separate bowl, whisk together the egg yolks, sugar, and cornstarch with a splash of milk. Once smooth, add to the saucepan and mix everything together with a whisk to avoid lumps. 3 In a separate bowl, whisk together the egg yolks, sugar, and cornstarch with a splash of milk. Once smooth, add to the saucepan and mix everything together with a whisk to avoid lumps. 4 Cook until the mixture thickens. Once thick, remove from heat but keep stirring until smooth. Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming as it cools. 4 Cook until the mixture thickens. Once thick, remove from heat but keep stirring until smooth. Cover the cream with plastic wrap directly touching the surface to prevent a skin from forming as it cools. 5 For the pastry: If using frozen puff pastry, let it thaw completely. Preheat the oven to 180°C / 350°F (bottom heat). Place parchment paper on a baking tray. Cut one pastry sheet into squares (don’t roll it out). I made 15, but it depends on the size. 5 For the pastry: If using frozen puff pastry, let it thaw completely. Preheat the oven to 180°C / 350°F (bottom heat). Place parchment paper on a baking tray. Cut one pastry sheet into squares (don’t roll it out). I made 15, but it depends on the size. 6 To prepare the topping: Put the almonds in a bag and lightly crush them with a rolling pin or mortar. You want small chunks. Mix with sugar and set aside. 6 To prepare the topping: Put the almonds in a bag and lightly crush them with a rolling pin or mortar. You want small chunks. Mix with sugar and set aside. 7 With the first sheet, beat the egg and brush the pastry squares. Sprinkle with the sugar-almond mix. Bake until golden, watching closely so they don’t burn and are cooked inside. 7 With the first sheet, beat the egg and brush the pastry squares. Sprinkle with the sugar-almond mix. Bake until golden, watching closely so they don’t burn and are cooked inside. 8 With the second sheet, but these will be the bottoms, so poke them with a fork (to keep them from puffing too much) and brush with egg. Bake the same way. 8 With the second sheet, but these will be the bottoms, so poke them with a fork (to keep them from puffing too much) and brush with egg. Bake the same way. 9 ASSEMBLY: Once the cream is cold, put it into a piping bag with the tip of your choice. Pipe cream onto the base squares. 9 ASSEMBLY: Once the cream is cold, put it into a piping bag with the tip of your choice. Pipe cream onto the base squares. 10 Place the almond-topped pastry squares on top. And that’s it! 10 Place the almond-topped pastry squares on top. And that’s it! 11 As mentioned, I ended up with 15 filled pastries. Enjoy! 11 As mentioned, I ended up with 15 filled pastries. Enjoy! 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