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Cream Filled Pastry

Cream Filled Pastry

I learned to makes these pastries from a Persian friend. Baking cannot get any easier than this. This is so easy to make that all she gave me was instruction on how to put them together. The best part is you don’t have to make anything from scratch to create these delicious pastries.

Cream Filled Pastries

Prep time: 15 min
Cook time: 20 min
Ready in: 1 hr
Yields: 18 pastries


½ pint heavy whipping cream
1½ tablespoons sugar
1 package (3.4 oz.) instant vanilla pudding mix
1 package pastry puffs
1 tablespoon melted butter


Place heavy cream and sugar in a small bowl. Whip on high speed for about 5 minutes or until a soft peak forms. Keep cool in the fridge.

Mix vanilla pudding and milk in a small bowl. Using a handheld mixer whip on high speed for 2 to 3 minutes. Place in the fridge to set.

Preheat oven to 350 degrees and adjust the oven rack to the middle position. Spray an oven tray or cookie sheet with nonstick cooking spray.

Cut the pastry puffs into 2 sections. If using the sheet pastry puffs, cut them into 5 by 2.5 inch sections or squares of 2.5 inches for smaller pastries. Arrange the pastries on the oven tray, brush with butter. Cook in the oven for 20 minutes or until golden. Cool on wire racks.

While the pastries are baking, add the whipped cream and pudding to a medium size bowl, mix to combine.

Cut each pastry in half lengthwise and fill with two tablespoons of the filling mixture. Transfer to a serving platter. Sprinkle pastries with powder sugar. Use a small strainer to get an even coverage.