Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy and Delicious Raspberry and Cream Puff Pastries Recipe
Delightfully elegant and effortlessly delicious, these pastries are filled with rich Italian custard cream and sweet raspberries, enveloped in a flaky puff pastry. From start to finish, this recipe is a breeze, taking less than an hour to create!
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:
VIDEO RECIPE: Raspberry and Cream Pastries
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Easy and Delicious Raspberry and Cream Puff Pastries Recipe
Delightfully elegant and effortlessly delicious, these pastries are filled with rich Italian custard cream and sweet raspberries, enveloped in a flaky puff pastry. From start to finish, this recipe is a breeze, taking less than an hour to create!
Servings:
8
Prep Time
20 min
Cook Time
25 min
Resting Time
Total Time
45 min
Ingredients
- 1 large rectangular puff pastry sheet (13 oz, 375 g)
- 4 large egg yolks
- 1/2 cup (100 g) sugar
- 1/3 cup (50 g) cornstarch
- 2 cups (475 ml) milk, hot
- 1 teaspoon vanilla extract
- about 6 oz (170 g) raspberries
- 1 egg white or 2 tablespoons of milk for brushing
- powdered sugar, for dusting
Instructions
- Make the custard cream: In a medium-sized pan, whisk the egg yolks with the sugar and cornstarch until light and fluffy. Add about 1/4 cup of hot milk and whisk until smooth. Gradually add the remaining hot milk while whisking.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes until you reach the desired thickness. Whisk in the vanilla extract. Pour the cream into a piping bag, let cool, and save for later.
- Preheat the oven to 400F (200C). Roll out the puff pastry, if needed, to a 10 x 16 inches rectangle. Cut into 8 rectangles, each about 5 x 4 inches. Using a pointy knife, cut a one-inch diagonal slit near two opposite corners. Pipe the cream diagonally, starting from one uncut corner to the other. Top with 5 or 6 raspberries. Fold up the two empty corners (with the slit) and seal in the middle.
- Beat one tablespoon of water with one egg white, and brush the puff pastry. You can also use milk if you prefer. Bake at 400F for about 18-20 minutes or until the pastries are puffed and golden brown. Remove from the oven and let the pastries cool down.
- Sprinkle with powdered sugar before serving.
