Ingredients
Scale
- 1 large rectangular puff pastry sheet (13 oz)
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup corn starch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Fresh blueberries for topping
- Fresh raspberries for topping
- Almond slices for garnish
- Powdered sugar for dusting
Instructions
- Warm milk in a medium-sized pan until hot but not boiling.
- In another pan, whisk egg yolks, sugar, and corn starch until fluffy. Gradually stir in warm milk.
- Cook over medium heat, stirring continuously until the mixture thickens. Pour into a bowl, cover with plastic wrap, and cool.
- Preheat oven to 400°F (200°C). Roll out puff pastry and cut into six squares.
- Cut edges of each square to create a border; fold corners toward the center.
- Prick the center of each pastry and brush edges with milk or an egg wash.
- Bake for 15-18 minutes or until golden brown.
- Before serving, whisk the cooled custard again and fill each pastry. Top with berries and almond slices.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg