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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.

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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.

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Puff Pastry Pockets with Custard Cream and Caramelized Plum

Quick and easy to make puff pastry pockets filled with Italian custard cream and topped with caramelized plums. A sweet farewell to summer!

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As we savor the last few plums of the season, let’s celebrate their fleeting beauty with a dessert that’s as beautiful as it is delicious. These Puff Pastry Pockets with Custard Cream and Caramelized Plums are a testament to the joy of simple pleasures and the magic that can happen in the kitchen with just a few simple ingredients and a dash of creativity. When it comes to dessert, there’s something undeniably enchanting about the combination of buttery and flaky crust, and luscious, velvety custard. But why stop there? Imagine elevating this mouthwatering pairing to a whole new level of deliciousness by adding a touch of Italian flair and the irresistible sweetness of caramelized plums. The result? A heavenly treat that’s as impressive as it is delectable. Take a look! With just a handful of easy-to-find ingredients and a few simple steps, you can whip up a treat that is sure to leave lasting impression. This treat is perfect for breakfast, snack or dessert. It’s great for special occasions or when you simply crave a bit of indulgence. Whether you’re a seasoned baker or a beginner in the kitchen, this easy recipe promises a delightful journey of flavors, textures, and aromas that will leave your taste buds singing. So, gather your ingredients and prepare to embark on a mouthwatering voyage through the heart of Italian pastry perfection and the sweet magic of caramelized plums. Your dessert dreams are about to come true! For this recipe I’m using store-bought puff pastry sheets. It’s quick and easy to use. And it puffs up to golden brown perfection every single time. Puff pastry serves as the canvas for our creation, providing the perfect balance of flakiness and buttery goodness. It’s a blank slate that we’ll fill with the richness of Italian custard cream, a timeless classic that oozes elegance and flavor. Finally, the star of the show – plums, in all their late-summer glory – will be caramelized to perfection, adding a burst of natural sweetness and a touch of sophistication to each bite.

A Custard Dream

Now, let’s talk about the heart of these delectable pockets: the Italian custard cream. If you’ve never experienced the velvety goodness of custard, you’re in for a treat. This silky-smooth, egg-based cream is the epitome of indulgence. It’s like a warm hug for your taste buds. To achieve the perfect custard cream, you’ll need only a few basic ingredients – eggs, milk, sugar, and a hint of vanilla. The real secret lies in the careful balance of heat and patience as you stir it to velvety perfection. Make sure to pour into a small bowl, cover with plastic wrap, cool down to room temperature when ready, and refrigerate until ready to use.

The Caramelized Plum Magic

As if custard and puff pastry weren’t enough to tempt you, we’re taking this dessert up a notch with caramelized plums. Caramelization is a culinary alchemy that transforms the humble plum into a luxurious topping that’s sweet, slightly tangy, and utterly irresistible. By cooking the plums over medium heat, with butter and a bit of granulated sugar, we coax out their natural sugars and intensify their flavor before they are baked with the pastries. The result? A luscious, jewel-toned topping that adds a burst of fruity goodness to every bite.

How to assemble the pastries: 

For this recipe I’m using one pre-made, and pre-rolled sheet of puff pastry. Mine already comes on parchment paper, so all I need to do is to cut it into 6 squares with a sharp knife or a pizza cutter. Top each pastry square with some of the prepared cream (you can use a pastry bag or simply spoon it in the middle). Fold the edges of the dough toward the center and press the edges together to seal.  Top with half caramelized plum with cut side down. Brush with egg wash and bake in the hot oven, until golden and crispy.
Ready to try it out too? Here is my recipe today for you

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Puff Pastry Pockets with Custard Cream and Caramelized Plum

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Quick and easy to make puff pastry pockets filled with Italian custard cream and topped with caramelized plums. A sweet farewell to summer!

Servings:

6

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Prep Time

20 min

Cook Time

35 min

Resting Time

30 min

Total Time

1 hr, 25 min

Ingredients

For the custard cream:

  • 1 egg yolk
  • 1/4 cup (50 gr) sugar
  • 2 tablespoons (20 gr) corn starch
  • 1 cup (225 ml) milk, hot
  • 1 teaspoon vanilla extract

For the pastries:

  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 3 plums, pitted and cut in half
  • 1 roll of ready-made puff pastry
  • 1 egg white
  • 1 tablespoon water (or milk)
  • powdered sugar for dusting

Instructions

  1. In a small sauce pan, whisk well the egg yolk with the sugar and cornstarch until light and fluffy. Add the hot milk some at a time while whisking, making sure there are no lumps.
  2. 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 desire thickness.
  3. Whisk in the vanilla extract and pour the cream in a small bowl, cover with plastic wrap and let it cool down. Refrigerate for at least 15 minutes or until ready to use.
  4. In a medium skillet, melt the butter over medium-high heat. Add the sugar and the plums cut side down. Cook until golden and slightly tender but not too soft. The plums need to keep their shape and should be easy to pick up.
  5. Cut the puff pastry into 6 squares. Divide the cream and place in the middle of the pastry squares. Fold each corner of the square toward the center. Press the edges together to seal and place half plum with cut side down in the center of each pasty and press down slightly.
  6. Beat the egg white with a tablespoon of water (or milk) and brush the puff pastry.
  7. Bake in the preheated oven at 375F (190C) for about 25 minutes or until golden and crispy on the outside.
  8. Let the pastries cool a little, sprinkle with powdered sugar and enjoy!

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