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Puff Pastry with Vanilla Cream and Dark Cherries.

Puff Pastry with Vanilla Cream and Dark Cherries

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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Cakes and Pies
Cuisine Italian


  • 2 thawed rolls puff pastry
  • 5 egg yolks + 1 egg yolks
  • 4 tbsp sugar
  • 4 tbsp corn-starch
  • 500 ml Milk 2cups
  • vanilla bean scraped
  • 100 g dark cherries 3.5 oz
  • Icing sugar to decorate


  • Heat the milk in a saucepan with the vanilla seeds, these are made when you opened and scraped the pod.
  • In a bowl put 5 yolks and sugar and mix thoroughly.
  • Add the cornstarch and stir to incorporate it.
  • As soon as the milk is hot enough, pour it flush into the bowl with the eggs and stir constantly to avoid creating lumps.
  • Put everything back in the saucepan and cook over medium heat, stirring constantly until your cream has thickened.
  • Turn off the stove, transfer the cream to a large plate and cover it with plastic wrap in direct contact with the cream, so that it does not dry out.
  • Let it cool completely.
  • Place a sheet of pastry in a square cake pan (8 inches) lined with parchment paper ( I used a squared pan but you can also use a round one)
  • Prick the bottom of the pastry with the prongs of a fork, and pour the cream, leveling it.
  • Place the black cherries accordingly.
  • Cover with the other sheet of puff pastry, making it adhere to the underlying sheet.
  • Beat the leftover yolk in a small bowl and brush it on the surface of the cake.
  • Bake in a hot oven at 180°C (356°F) for 35 minutes until the pasta is cooked and golden brown
  • Remove from the oven, let cool and transfer your puff pastry with cream and black cherries on a serving plate.
  • Decorate with icing sugar to taste and serve.


Keyword cherries, puff pastry, vanilla
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