Decadent 3-Layer Cream Filled Pastry That Melts Hearts

Oh my goodness, let me tell you about these cream-filled pastry squares – they’re my absolute weakness! I still remember the first time I tried making them at home after falling in love with the bakery version. You know that moment when you bite into something so perfectly soft yet rich that you just close your eyes and savor it? That’s what these are.

What surprised me most was how simple they are to make – no fancy pastry skills needed! The dough comes together like a dream (seriously, even my first attempt worked), and that vanilla cream filling? Pure magic. It’s like biting into a cloud that’s been kissed with vanilla. The glaze on top adds just the right touch of sweetness without being overwhelming.

These squares have become my go-to when I want to impress guests without spending hours in the kitchen. They look like they came from a professional bakery, but that’s our little secret!

Why You’ll Love This Cream Filled Pastry

Let me count the ways this recipe will steal your heart (and probably your waistline):

• Bakery magic at home: That soft, pillowy pastry and rich vanilla cream will make you swear you bought these from a fancy patisserie
• Easier than you think: No pastry chef skills needed – just simple steps anyone can follow (I promise!)
• Crowd-pleaser alert: These disappear faster than cookies at a bake sale – perfect for potlucks or when you need to impress
• Make-ahead dream: They actually taste better after chilling, so no last-minute stress before parties
• Customizable canvas: Swap vanilla for almond extract, add fruit layers, or drizzle with chocolate – make it your own!

Ingredients for Cream Filled Pastry

Okay, let’s gather our goodies! I’ve learned through trial and error that quality ingredients make all the difference with these pastry squares. Here’s what you’ll need, broken down so you won’t miss a thing:

For the Pastry Dough

• 2½ cups all-purpose flour (spooned and leveled – don’t pack it!)
• ¼ cup granulated sugar (pack it in there nice and tight)
• 1 packet active dry yeast (that’s 2¼ teaspoons if you’re using bulk)
• ½ teaspoon salt
• ¾ cup warm milk (think baby bottle warm – about 110°F)
• ¼ cup unsalted butter, melted but cooled slightly
• 1 large egg (room temperature works best)

For That Dreamy Vanilla Cream

• 2 cups whole milk (trust me, the richness matters)
• ½ cup granulated sugar
• ¼ cup cornstarch
• 2 large egg yolks (save the whites for meringues!)
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract (the good stuff)

For the Simple Glaze

• 1 cup powdered sugar (sifted if you’re feeling fancy)
• 2-3 tablespoons milk (whole or 2% works great)
• ½ teaspoon vanilla extract

See? Nothing too crazy! Just simple ingredients that come together to create something magical. Now let’s get mixing!

Equipment Needed

You probably have most of this in your kitchen already! Here’s what you’ll need to make these dreamy cream-filled pastries:

• Large mixing bowl (for that heavenly dough)
• Medium saucepan (for the luscious vanilla cream)
• 9×13-inch baking pan (I like glass but metal works too)
• Rolling pin (or a wine bottle in a pinch – we’ve all been there!)
• Whisk and wooden spoon (your trusty baking buddies)
• Measuring cups and spoons (precision is key with baking)

That’s it! No fancy gadgets required – just basic tools for baking magic.

How to Make Cream Filled Pastry

Alright, let’s dive into making these heavenly squares! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t worry – it’s easier than it looks, and I’ll share all my little tricks along the way.

Preparing the Pastry Dough

First, let’s wake up that yeast! In a large bowl, combine your warm milk (test it on your wrist – it should feel comfortably warm, not hot), yeast, and sugar. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s ready when it gets all foamy on top – that’s your yeast saying “Let’s bake!”

Now add your melted (but slightly cooled) butter, egg, and salt. Stir everything together until it looks like a happy mess. Gradually add the flour, mixing as you go. Once it starts coming together, turn it out onto a lightly floured surface and knead for about 5 minutes. You want it smooth and slightly tacky, but not sticky. Pop it back in the bowl, cover with a clean towel, and let it rise in a warm spot for about an hour. It should double in size – I always do a little happy dance when I peek under the towel and see how much it’s grown!

Making the Vanilla Cream Filling

While your dough is rising, let’s make that luscious vanilla cream. In a medium saucepan, whisk together your milk, sugar, cornstarch, and egg yolks. Now here’s the important part – keep stirring constantly over medium heat! I like to use a wooden spoon and make little figure eights. After about 5-7 minutes, you’ll feel it start to thicken. Keep going until it’s like thick pudding – it should coat the back of your spoon. Remove from heat and stir in the butter and vanilla. Oh, that smell! Transfer it to a bowl and press plastic wrap directly on the surface to prevent a skin from forming. Let it cool slightly while your dough finishes rising.

Assembling and Glazing

Time to bring it all together! Punch down your risen dough (so satisfying!) and roll it into a rectangle that fits your 9×13 pan. Gently press it in and let it rest for 10 minutes while your oven preheats to 350°F. Bake for 20-25 minutes until golden. Let it cool completely – this is crucial! Once cool, carefully slice it horizontally with a serrated knife to make a top and bottom layer. Spread your cooled cream evenly over the bottom layer (be generous!) and place the top back on. For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle it artfully over the top – no perfection needed here, rustic is charming! Chill for at least an hour before slicing into squares. The hardest part? Waiting to eat them!

Tips for Perfect Cream Filled Pastry

After making these dozens of times (okay, maybe hundreds – don’t judge!), I’ve learned a few secrets to bakery-worthy results every time:

• Yeast loves warmth: That milk should feel like a cozy bath – too hot kills the yeast, too cold won’t wake it up. Aim for 110°F (test it on your wrist like baby formula).
• Patience pays: Letting the filled pastry chill for at least an hour makes clean slices possible. Trust me, rushing leads to cream avalanches!
• Glaze magic: Want that perfect drizzle? Your glaze should ribbon off the spoon – add milk teaspoon by teaspoon until it’s pourable but not runny.
• Slice smart: Use a hot, wet knife (wipe between cuts) for picture-perfect squares without squishing the cream.

Variations for Cream Filled Pastry

Oh, the fun part – making these squares your own! Swap vanilla for almond extract in the cream for a nutty twist. Feeling fruity? Spread a thin layer of raspberry jam under the cream filling. Chocolate lovers can drizzle melted chocolate over the glaze. My neighbor swears by adding lemon zest to the dough – so good!

Serving and Storing Cream Filled Pastry

These beauties taste best chilled – that hour in the fridge makes all the difference! Serve them straight from the fridge for that perfect texture. Leftovers? Ha! Just kidding – if you somehow have any, store them in an airtight container in the fridge for up to 3 days. Want to freeze them? Wrap individual squares tightly in plastic wrap, then pop them in a freezer bag for up to a month. Thaw overnight in the fridge – they’ll still taste amazing!

Cream Filled Pastry FAQs

You’ve got questions? I’ve got answers! Here are the most common things people ask me about these heavenly cream-filled squares:

Can I use instant yeast instead of active dry? Absolutely! Just skip the proofing step and mix it right in with your dry ingredients. I’ve done it both ways and they turn out equally delicious.

Help! My pastry got soggy – what went wrong? Oh no! Make sure your cream filling has cooled completely before spreading, and that your baked pastry is fully cooled too. Patience is key here (I know, it’s hard!).

Can I make these ahead for a party? You bet! They’re actually better the next day. Just keep them refrigerated and add the glaze a few hours before serving.

Why isn’t my cream thickening? Keep stirring over medium heat – it can take up to 7 minutes. If it’s still runny, mix 1 more tablespoon cornstarch with 2 tablespoons cold milk and whisk it in, then cook another 2 minutes.

Can I use low-fat milk? For the pastry dough yes, but for the filling, whole milk really makes it luxuriously creamy. That’s my one “splurge” ingredient I won’t compromise on!

Nutritional Information

Now, let’s be real – we’re not eating these cream-filled beauties for their health benefits! But I know some folks like to keep track, so here’s the deal:

The nutritional values I’m sharing are rough estimates based on standard ingredients. Your actual numbers might vary depending on the brands you use and any tweaks you make to the recipe (like swapping whole milk for 2%).

Each square packs a delicious punch with carbs from the pastry and sugar, protein from the milk and eggs, and that heavenly richness from the butter. The cream filling adds some calcium too – see? There’s always a silver lining!

If you’re watching specific dietary needs, I’d recommend plugging your exact ingredients into one of those handy nutrition calculators online. But honestly? Sometimes it’s okay to just enjoy a perfect bite of creamy, vanilla-kissed happiness without counting a thing.

Share Your Cream Filled Pastry

I’d love to see your pastry creations! Snap a pic and tag me or leave a comment below – tell me about your baking adventure. Did you stick with classic vanilla or try a fun twist? Happy baking!

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