Description
Flaky, buttery pastry blooms filled with creamy vanilla custard and crowned with a juicy raspberry — a dessert as stunning as it is delicious.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1 cup pastry cream or vanilla pudding
- 12 fresh raspberries
- 1 egg (beaten, for egg wash)
- 2 tbsp powdered sugar (for dusting)
- 1 tsp vanilla extract (optional for extra flavor)
- Fresh mint leaves for garnish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cut puff pastry into squares, then make small diagonal cuts from each corner toward the center.
- Fold every other corner inward to form a flower shape; press lightly in the center to seal.
- Brush with egg wash and bake for 15–18 minutes until golden and puffed.
- Let cool, then spoon vanilla pastry cream into the center.
- Top with a raspberry, a small mint leaf, and dust lightly with powdered sugar before serving.
Notes
- Ensure the puff pastry is fully thawed before use for best results.
- Feel free to substitute the raspberries with other berries if desired.
- For a richer flavor, add the optional vanilla extract to the pastry cream.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg