French🍰 Sweets & drinks

Flaky Cherry Custard Pastries

Name: Flaky Cherry Custard Pastries
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: French
Ingredients: 2 sheets Puff pastry sheets; ~1½ cups Fresh or frozen cherries; ~3 tbsp Heavy cream, for brushing; ~2 tbsp Granulated sugar, for sprinkling; ~2 tbsp Confectioners' sugar, for garnish; 4 cups Whole milk; ½ cup Cornstarch; 1½ cups Granulated sugar; 1 pinch Salt; 8 Egg yolks; ½ cup Heavy cream; 3 tsp Pure vanilla extract; 4 oz Unsalted butter, cubed

⏱ 65 min🍽 Serves 12

These elegant pastries feature crispy puff pastry, rich vanilla custard cream, and fresh cherries—a European bakery-style treat. They're freezer-friendly and can be baked from frozen, making them perfect for unexpected guests.

Adapted from a video by Dimitra's Dishes

Flaky Cherry Custard Pastries That Taste Like a European Bakery Treat

Watch on YouTube

Ingredients

Puff pastry sheets10x15 inches (340g each), thawed if frozen2 sheets
Fresh or frozen cherriesPitted and thawed if using frozen~1½ cupsest.
Heavy cream, for brushing~3 tbspest.
Granulated sugar, for sprinkling~2 tbspest.
Confectioners' sugar, for garnish~2 tbspest.
Whole milk950 ml4 cups
Cornstarch80g½ cup
Granulated sugar375g; can reduce for less sweetness1½ cups

Steps

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1
In a saucepan, combine milk, cornstarch, half the sugar, and salt. Heat over medium heat until steaming, without stirring—the sugar at the bottom prevents sticking.
2
In a separate bowl, whisk egg yolks with the remaining sugar, cornstarch, and heavy cream until smooth.
3
Slowly pour the hot milk mixture into the egg mixture while whisking constantly to temper the yolks and prevent curdling.
4
Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat immediately.
5
Stir in the cubed butter and vanilla extract until smooth. Pass the mixture through a fine strainer to remove any lumps or overcooked bits.
6
Cover the pastry cream with plastic wrap touching the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 1 hour to set completely.
7
If using frozen cherries, drain them in a colander to thaw and release excess juice, preventing the pastries from becoming soggy.
8
Preheat oven to 400°F (200°C). Cut the thawed puff pastry sheets into 5-inch squares and arrange on parchment-lined baking sheets.
9
Transfer the chilled pastry cream to a piping bag fitted with a large star or round tip. Pipe a thick diagonal line of cream across each square from corner to corner.
10
Place 4–5 cherries on top of the cream line and gently press them in. Brush the edges with heavy cream and sprinkle lightly with granulated sugar.
11
Fold the two opposing corners over the filling to overlap and seal. Brush the top and sides with more heavy cream and sprinkle with additional sugar.
12
Bake on the center rack for 20–25 minutes until puffed and golden brown.
13
Let cool slightly, then dust with confectioners' sugar and serve.

Flaky Cherry Custard Pastries

Ingredients

Steps

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