WOW, don’t they look lovely? TOASTY!!! What do you do when your oven breaks and you have guests for dinner? I would make a beautiful cake, but that’s impossible because the oven is broken. But I need to have a dessert that does not require the oven. The Tiramisu? No, because I wanted something my friends had not yet had in my house: Cannoli? No, I don’t have any time.


EUREKA !!! I saw the sandwich toaster, and I thought, why not?

I went to the supermarket and bought puff pastry. I elongated it with the rolling pin and cut it into squares of about 3 inches on each side.

Then, I put the toaster plate on the preheater and cooked it until it became golden on both sides.  I let the pastries cool and then cut them in half.


Days ago, I had prepared cannoli, and some ricotta remained; I used it to fill the two halves of the pastry.

Meanwhile, I have prepared the Italian Chantilly Cream; a combination of pastry and whipped cream.


This cream is prepared: First, prepare the pastry cream; you can find the recipe here, then whip 250 g of whipping cream.

pastry cream

When the pastry cream is cooled, add the whipped cream little by little, mixing the two creams from bottom to top so the cream will have a good consistency. I added strawberries cut into small pieces so I could use my cream to fill TOASTY.

What do you say? Do you like them? Aren’t they pretty? But above all they are delicious, my friends River and Andrew were wowed.



Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Beginner Best Season: Suitable throughout the year


Toasty -  These puff pastry squares stuffed with creamy filling make a delightful treat perfect for any occasion! Enjoy!


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Pastry Cream

Ricotta Cream


Puff pastry

    • Unfold the sheets of puff pastry previously thawed in the fridge for 2 hrs.
    • Elongate them with the rolling pin and cut them into squares of about 3 inches on each side.
    • Put the toaster plate on preheat and cook them until they become golden on both sides.
    • Then, let the pastries cool and cut them in half.

Ricotta Cream

    • Drain overnight ricotta.
    • Work it very well when incorporating powdered sugar.
    • Add the chocolate chips and mix them all.

Pastry Cream

    • Put the milk with the scraped vanilla pod in a small saucepan and bring it to a boil.
    • Remove the pan from the stove and filter the milk.
    • Separately, pour the egg yolks, vanilla caviar, sugar, and grated zest into a bowl and whisk vigorously until thoroughly combined.
    • Add the cornstarch sieved in when the mixture is blended and stir well to incorporate it.
    • Pour the milk into the egg yolks, sugar, and cornstarch mixture.
    • Put on the stove and stir constantly with a whisk (the egg begins to coagulate at 52 °C (125.6°F) temperature; the cooking is complete at just 78°C (172.4°F).
    • Remove the cream from the stove as soon as it starts to thicken.
    • Cool it quickly by pouring it into a cold pan and continue to stir with a whisk, bringing it to a temperature below 50°C (122°F); this allows it to maintain the consistency of the cream intact.
    • The pastry cream would be ready for use; otherwise, cover it with plastic wrap that touches the surface of the cream, let it finish cooling at room temperature, and then refrigerate.

Italian Chantilly Cream

    • Whip the cream; it must be pretty thick.
    • Mix the same amount of pastry cream (1:1 of whipped cream).


    • Fill the two halves of the toasty with the creams.


If the cream is cooked quickly, starches do not have time to bind with egg proteins, forming liquid. On the contrary, by cooking the cream too much, the aggregating power of the starches is nullified. The same result: the cream makes water.

Keywords: toasty
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