I just made Kremsnite and I can’t get over how the Vanilla Custard Cream sandwiched in flaky puff pastry hits like a grown-up dessert you actually want at every party.

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I’m obsessed with Puff Pastry Vanilla Custard Cream Squares because they hit every part of my sweet tooth with zero fake promises. I love the snap of store-bought puff pastry followed by a custard that tastes like real vanilla bean and butter.

It’s simple but not boring, and the mess of flaky layers and creamy Vanilla Custard Cream makes me forget about dieting. But it’s also great to bring to a party because people lose their minds over Puff Pastry Squares Recipes.

I eat them standing at the counter, fingers dusted with powdered sugar. Yes, I’m that person right now.

Ingredients

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Puff pastry: flaky crunch that makes every bite feel fancy and crispy.
Milk: creamy base that makes the custard silky and comforting.
Egg yolks: rich and velvety, they thicken the custard beautifully.
Whole eggs: add structure so the filling holds up when sliced.
Sugar: sweetens without overpowering, keeps the dessert crowd-pleasing.
Cornstarch: quick thickener, makes the custard smooth and stable.
All-purpose flour: gives body, keeps custard from being gluey.
Basically reliable.
Butter: adds lush mouthfeel and that slightly glossy, creamy finish.
Vanilla: warm, familiar aroma that makes it taste homemade.
Plus, cozy.
Salt: tiny pinch brightens sweetness and rounds the flavors.
Heavy cream: whipped up, it’s airy, light, and balances the custard.
Powdered sugar for cream: sweetens whipped cream without grit.
It’s soft.
Powdered sugar for dusting: pretty finish that adds a little sweetness.

Ingredient Quantities

2 sheets store bought puff pastry (about 500 g total, or 1 lb 2 oz)

1 L whole milk (4 1/4 cups)

6 large egg yolks

2 large whole eggs

150 g granulated sugar (3/4 cup)

80 g cornstarch (2/3 cup)

40 g all purpose flour (1/3 cup)

100 g unsalted butter, room temperature (7 tbsp)

1 vanilla bean scraped or 1 tsp pure vanilla extract

pinch of fine salt

300 ml heavy cream (1 1/4 cups) for whipping

2 tbsp powdered sugar for whipped cream

powdered sugar for dusting, about 2 tbsp

How to Make this

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1. Preheat oven to 200 C (400 F). Line two baking sheets with parchment. Roll each sheet of puff pastry briefly on a floured surface to even thickness, prick all over with a fork so it rises less, place each sheet on its own parchment and bake one at a time with another sheet of parchment and a second baking tray on top to keep it flat, 12 to 18 minutes or until deep golden and crisp; cool on a rack.

2. Pour milk into a medium saucepan and add scraped vanilla seeds and pod or vanilla extract; heat until just below a simmer and remove from heat. If you used a pod, leave it in while heating to intensify flavor then fish it out.

3. In a large bowl whisk together egg yolks, whole eggs, granulated sugar, cornstarch, all purpose flour and a pinch of salt until pale and smooth with no lumps.

4. Temper the eggs by slowly whisking about one third of the hot milk into the egg mixture, then pour that back into the saucepan with the remaining milk while whisking constantly to avoid cooked egg bits.

5. Return the pan to medium heat and cook, stirring constantly and scraping the bottom, until the mixture thickens to a pudding consistency and just comes to a boil, about 3 to 5 minutes; boil for 20 to 30 seconds while stirring to cook out starchy taste.

6. Remove from heat and stir in the butter until melted and glossy, taste and add a little more salt if needed. Transfer custard to a shallow bowl and press plastic wrap directly on the surface to prevent a skin. Chill until completely cold, at least 2 hours.

7. When custard is cold, whip the heavy cream with 2 tbsp powdered sugar until soft to medium peaks. If you want a lighter cream layer, fold about one third of the whipped cream into the custard to loosen it, then fold the rest to keep it airy; if you prefer a firmer custard layer, keep whipped cream separate to pipe on top.

8. Place one baked puff pastry sheet on your serving tray. Spread the custard (or custard-whipped mixture) evenly over it to the edges in a thick layer.

9. Either spread remaining whipped cream over the custard or lay the second baked puff pastry sheet on top and then pipe or spread the whipped cream over the top pastry, depending on how you want the final look. Press gently so layers settle, then chill for at least 1 hour to set.

10. Just before serving dust generously with powdered sugar, slice into squares with a sharp serrated knife (wipe knife between cuts for cleaner edges) and serve chilled. Leftovers keep best refrigerated up to 2 days but pastry will soften with time.

Equipment Needed

1. Oven (set to 200 C / 400 F)
2. Two rimmed baking sheets (you bake sheets one at a time with another tray on top)
3. Parchment paper (2 full sheets)
4. Rolling pin and a fork for pricking the pastry
5. Medium saucepan for the milk and custard
6. Large mixing bowl and a whisk for the egg mixture
7. Heatproof spatula or wooden spoon for stirring and scraping the pan
8. Electric hand mixer or heavy whisk for whipping cream
9. Wire cooling rack and a sharp serrated knife for slicing cleanly

FAQ

Q: Can I use frozen puff pastry straight from the package?

A: Yes, you can. Let it thaw in the fridge for about 2 to 3 hours or on the counter for 20 to 30 minutes until pliable but still cold. If it gets too warm it will puff unevenly, so chill again before baking.

Q: My custard is lumpy, what went wrong and how do I fix it?

A: Lumps usually mean the eggs got too hot too fast. Strain the custard through a fine sieve to remove lumps, then whisk in a little warm milk to smooth it. Next time temper the eggs slowly by adding hot milk in a slow stream while whisking.

Q: Can I make the custard and pastry a day ahead?

A: Absolutely. You can bake the puff pastry and make the custard a day ahead. Store pastry and custard separately in the fridge. Assemble the squares a few hours before serving so the pastry stays crisp.

Q: How do I keep the bottom layer from getting soggy?

A: Brush a thin layer of melted butter or a light egg wash on the baked bottom pastry before adding custard, or chill the custard until it firms then spread it. Also assemble as close to serving time as you can.

Q: Can I use milk with lower fat or non dairy milk?

A: You can, but whole milk gives the creamiest custard. Lower fat milk makes it a bit thinner and less rich. Non dairy milks might change texture and flavor, so expect a different result.

Q: How should I store leftovers and how long do they last?

A: Keep leftovers in an airtight container in the fridge for up to 3 days. The pastry will soften over time, so reheat briefly in a hot oven for a few minutes to crisp it up before serving if you want.

Puff Pastry Vanilla Custard Cream Squares Recipe Substitutions and Variations

Puff pastry
- Phyllo dough, brushed with melted butter between layers to get flaky, crisp sheets
- Ready-made pie crusts, rolled thin and baked until crisp for a denser, quicker base
- Rough puff or quick puff made at home (butter folded in roughly) if you want fresher flavor
Whole milk
- Half and half, for a richer, silkier custard (use straight or dilute a little with water if too heavy)
- 2% milk plus 60 to 80 ml heavy cream added to approximate whole milk richness
- Oat or soy milk for a dairy free option, but expect a slightly different mouthfeel and flavor
Cornstarch
- Tapioca starch, same weight for a glossy, slightly more elastic set
- Arrowroot, use same weight but avoid prolonged high heat or it can thin out
- Potato starch, use slightly less by weight and stir in off the heat to prevent graininess
Heavy cream for whipping
- Chilled full fat coconut cream, whipped, for a dairy free whipped topping
- Mascarpone beaten with a little milk to loosen, gives a rich, stable top layer
- Stabilized whipped cream: use regular cream with 1 tsp instant gelatin or 1 tbsp mascarpone to keep peaks firm

Pro Tips

1. Chill the custard completely before assembling. If it’s even a little warm the puff pastry will steam and go soggy fast, so give it plenty of chill time and assemble right from the fridge.

2. Keep that top pastry flat while baking by weighing it down with a second sheet of parchment and another tray. If the edges brown too quickly, tent them with foil for the last few minutes so the middle can finish crisping.

3. For extra silkiness whisk the butter in off heat in small pieces so it melts smoothly, and press plastic wrap directly on the custard surface while it cools to stop any skin forming. If you want a lighter mouthfeel, fold only a third of the whipped cream into the custard, then fold in the rest gently.

4. Use a sharp serrated knife and wipe it between cuts for neat squares. Chill the whole thing well before slicing; a quick 15 minute refreeze helps get cleaner layers if you need ultra sharp edges.

Puff Pastry Vanilla Custard Cream Squares Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Kremsnite and I can't get over how the Vanilla Custard Cream sandwiched in flaky puff pastry hits like a grown-up dessert you actually want at every party.

Servings

servings

Calories

816

kcal

Equipment: 1. Oven (set to 200 C / 400 F)
2. Two rimmed baking sheets (you bake sheets one at a time with another tray on top)
3. Parchment paper (2 full sheets)
4. Rolling pin and a fork for pricking the pastry
5. Medium saucepan for the milk and custard
6. Large mixing bowl and a whisk for the egg mixture
7. Heatproof spatula or wooden spoon for stirring and scraping the pan
8. Electric hand mixer or heavy whisk for whipping cream
9. Wire cooling rack and a sharp serrated knife for slicing cleanly

Ingredients

2 sheets store bought puff pastry (about 500 g total, or 1 lb 2 oz)
1 L whole milk (4 1/4 cups)
6 large egg yolks
2 large whole eggs
150 g granulated sugar (3/4 cup)
80 g cornstarch (2/3 cup)
40 g all purpose flour (1/3 cup)
100 g unsalted butter, room temperature (7 tbsp)
1 vanilla bean scraped or 1 tsp pure vanilla extract
pinch of fine salt
300 ml heavy cream (1 1/4 cups) for whipping
2 tbsp powdered sugar for whipped cream
powdered sugar for dusting, about 2 tbsp

Directions

Preheat oven to 200 C (400 F). Line two baking sheets with parchment. Roll each sheet of puff pastry briefly on a floured surface to even thickness, prick all over with a fork so it rises less, place each sheet on its own parchment and bake one at a time with another sheet of parchment and a second baking tray on top to keep it flat, 12 to 18 minutes or until deep golden and crisp; cool on a rack.
Pour milk into a medium saucepan and add scraped vanilla seeds and pod or vanilla extract; heat until just below a simmer and remove from heat. If you used a pod, leave it in while heating to intensify flavor then fish it out.
In a large bowl whisk together egg yolks, whole eggs, granulated sugar, cornstarch, all purpose flour and a pinch of salt until pale and smooth with no lumps.
Temper the eggs by slowly whisking about one third of the hot milk into the egg mixture, then pour that back into the saucepan with the remaining milk while whisking constantly to avoid cooked egg bits.
Return the pan to medium heat and cook, stirring constantly and scraping the bottom, until the mixture thickens to a pudding consistency and just comes to a boil, about 3 to 5 minutes; boil for 20 to 30 seconds while stirring to cook out starchy taste.
Remove from heat and stir in the butter until melted and glossy, taste and add a little more salt if needed. Transfer custard to a shallow bowl and press plastic wrap directly on the surface to prevent a skin. Chill until completely cold, at least 2 hours.
When custard is cold, whip the heavy cream with 2 tbsp powdered sugar until soft to medium peaks. If you want a lighter cream layer, fold about one third of the whipped cream into the custard to loosen it, then fold the rest to keep it airy; if you prefer a firmer custard layer, keep whipped cream separate to pipe on top.
Place one baked puff pastry sheet on your serving tray. Spread the custard (or custard-whipped mixture) evenly over it to the edges in a thick layer.
Either spread remaining whipped cream over the custard or lay the second baked puff pastry sheet on top and then pipe or spread the whipped cream over the top pastry, depending on how you want the final look. Press gently so layers settle, then chill for at least 1 hour to set.
Just before serving dust generously with powdered sugar, slice into squares with a sharp serrated knife (wipe knife between cuts for cleaner edges) and serve chilled. Leftovers keep best refrigerated up to 2 days but pastry will soften with time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.