By Bring Berry Custard Pastries with Italian Crema Pasticcera to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Berry Custard Pastries with Italian Crema Pasticcera captures the essence of desserts|puddings & mousses while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Berry Custard Pastries with Italian Crema Pasticcera becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 large rectangular puff pastry sheet (13 oz, 375 gr)
2 cups (475 ml) milk
1/2 cup (100 gr) sugar
1/3 cup (50 gr) corn starch
4 large egg yolks
1 teaspoon vanilla extract
Blueberries and raspberries, for topping
Almond slices
Powdered sugar for dusting
1 tablespoon milk or 1 egg yolk (for brushing)
PREPARATION STEPS
Make the custard cream: Warm up the milk until hot (not boiling)
In a medium-sized pan, whisk the egg yolks with the sugar and corn starch until light and fluffy
Gradually add the milk while whisking to ensure there are no lumps
Place the pan over medium heat, stirring continuously until it reaches a slow boil and thickens
Lower the flame, cook for a couple more minutes to desired thickness, add vanilla extract, whisk, and let cool covered with plastic wrap.
Make the pastries: Preheat the oven to 400°F (200°C)
Roll out the puff pastry and cut into squares (approx
5 inches each side)
Make a half-inch border cut around each square (forming two L shapes) without cutting through two opposite corners
Fold the cut corners over to the other side, prick the center with a fork, and brush the edges with milk or egg wash
Bake for 15-18 minutes until golden.
Assembly: Whisk the custard until smooth. Fill each pastry with custard, top with berries and almond slices, and dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes plus cooling
Kcal: 350 kcal | Servings: 6
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
