Creamy Vanilla Custard Puff Pastry Squares

WANT TO SAVE THIS RECIPE?

These Creamy Vanilla Custard Puff Pastry Squares deliver everything you love about classic bakery desserts—crisp, flaky layers paired with a rich, silky vanilla custard and a cloud-like whipped cream topping. Simple enough for beginners yet elegant enough for special occasions, this dessert is guaranteed to impress every single time.

Perfect for holidays, celebrations, potlucks, or whenever you crave a luxurious treat, these squares offer a beautiful balance of textures and flavors you’ll want to make again and again.

Ingredients

For the Pastry Layers

• 2 sheets puff pastry, thawed

For the Vanilla Custard

• 4 cups whole milk
• 1 ½ cups granulated sugar
• 1 ¼ cups all-purpose flour
• 8 eggs, separated
• 3 teaspoons vanilla extract
• 2 tablespoons rum (optional)

For the Whipped Cream Topping

• 2 cups chilled heavy whipping cream
• 2 tablespoons powdered sugar + extra for dusting

Instructions

1. Bake the Puff Pastry

1. Preheat oven to 350°F (175°C).
2. Lay each puff pastry sheet on its own baking sheet.
3. Bake for 10 minutes or until golden and puffed.
4. Let both sheets cool completely.

2. Prepare the Custard Base

1. In a saucepan, heat 3 cups of milk until it begins to simmer.
2. In a mixing bowl, whisk egg yolks and granulated sugar until pale and creamy.
3. Add flour, vanilla, rum (optional), and remaining 1 cup of milk, whisking until smooth.

3. Cook the Custard

1. Slowly pour the egg mixture into the hot milk while stirring constantly.
2. Continue cooking until thick, smooth, and creamy.
3. Remove from heat and set aside briefly.

4. Fold in the Egg Whites

1. Beat egg whites until stiff peaks form.
2. Gently fold them into the warm custard for a light, airy texture.

5. Assemble the Dessert

1. Place one baked pastry sheet into a 9×13-inch baking dish.
2. Spread the entire custard mixture evenly over the top.
3. Refrigerate 1–2 hours or until fully set.

6. Add the Whipped Cream Layer

1. Whip heavy cream and powdered sugar until stiff peaks form.
2. Spread the whipped cream over the chilled custard.

7. Add the Top Pastry Layer

1. Cut the second pastry sheet into 15 squares.
2. Arrange neatly over the whipped cream layer.
3. Chill for another 2 hours.

8. Serve

• Dust generously with powdered sugar before slicing and serving.

Pro Tips

• Cold pastry = maximum flakiness. Keep puff pastry chilled until baking.
• Stir constantly while cooking the custard to prevent lumps.
• Beat whipped cream just until firm—overwhipping causes graininess.
• Use a serrated knife to slice clean squares without smudging layers.
• Chill thoroughly for neat, bakery-style layers.

Why This Recipe Works

• Combines simple ingredients into a luxurious, bakery-quality dessert
• Perfect contrast of flaky pastry, smooth custard, and light cream
• Easy to prepare but looks stunning on any dessert table
• Reliable results with make-ahead convenience
• Loved by both adults and kids

Substitutions & Variations

Flavor Variations

• Swap vanilla extract for almond or lemon extract.
• Add orange zest to the custard for a citrus twist.
• Drizzle melted chocolate over the top layer for extra richness.

Ingredient Substitutions

• Use cornstarch instead of flour for a lighter custard.
• Replace rum with vanilla bean paste for deeper flavor.
• Use non-dairy milk (like almond or oat) for a lighter option.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Prepare the entire dessert up to 24 hours in advance and chill overnight.

Storage

• Store tightly covered in the refrigerator for 2–3 days.

Reheating

• This dessert is served cold — no reheating needed.

Serving Ideas

• Sprinkle with cocoa powder for a decorative finish
• Serve with fresh berries or berry compote
• Pair with hot coffee, cappuccino, or cold milk
• Add a drizzle of caramel or chocolate syrup for extra indulgence

Nutrition (Per Serving Estimate)

• Calories: ~320
• Fat: ~18g
• Carbohydrates: ~35g
• Protein: ~6g
  (Values vary based on ingredients.)

Frequently Asked Questions

Can I use store-bought puff pastry?

Yes—frozen puff pastry works perfectly and saves time.

Why did my custard lump?

Custard lumps when overheated or unstirred. Keep heat medium and whisk constantly.

Can I freeze this dessert?

Freezing is not recommended; the custard and cream may separate.

Can I make this with fewer eggs?

The egg quantity is essential for texture and stability, so reducing it is not advised.

These Creamy Vanilla Custard Puff Pastry Squares capture everything you love about classic bakery treats—elegant layers, rich flavor, and stunning presentation. Whether you’re preparing for a celebration or simply craving something special, this dessert delivers every time.

Creamy Vanilla Custard Puff Pastry Squares

Flaky puff pastry layered with silky vanilla custard and whipped cream creates the perfect elegant dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 15

Calories 320 kcal

Ingredients

  

For the Pastry Layers

• 2 sheets puff pastry, thawed

For the Vanilla Custard

• 4 cups whole milk
• 1 ½ cups granulated sugar
• 1 ¼ cups all-purpose flour
• 8 eggs, separated
• 3 tsp vanilla extract
• 2 tbsp rum (optional)

For the Whipped Cream Topping

• 2 cups chilled heavy whipping cream
• 2 tbsp powdered sugar + extra for dusting

Instructions

 

1. Bake the Puff Pastry

• Preheat oven to 350°F (175°C).
• Lay each puff pastry sheet on its own baking sheet.
• Bake for 10 minutes or until golden and puffed.
• Let both sheets cool completely.

2. Prepare the Custard Base

• In a saucepan, heat 3 cups of milk until it begins to simmer.
• In a mixing bowl, whisk egg yolks and granulated sugar until pale and creamy.
• Add flour, vanilla, rum (optional), and remaining 1 cup of milk, whisking until smooth.

3. Cook the Custard

• Slowly pour the egg mixture into the hot milk while stirring constantly.
• Continue cooking until thick, smooth, and creamy.
• Remove from heat and set aside briefly.

4. Fold in the Egg Whites

• Beat egg whites until stiff peaks form.
• Gently fold them into the warm custard for a light, airy texture.

5. Assemble the Dessert

• Place one baked pastry sheet into a 9×13-inch baking dish.
• Spread the entire custard mixture evenly over the top.
• Refrigerate 1–2 hours or until fully set.

6. Add the Whipped Cream Layer

• Whip heavy cream and powdered sugar until stiff peaks form.
• Spread the whipped cream over the chilled custard.

7. Add the Top Pastry Layer

• Cut the second pastry sheet into 15 squares.
• Arrange neatly over the whipped cream layer.
• Chill for another 2 hours.

8. Serve

• Dust generously with powdered sugar before slicing and serving.

Notes

• Chill time is essential for clean slices and defined layers.
• Use high-quality vanilla for the best flavor.
• Let the custard cool slightly before adding egg whites to avoid deflating them.
• If the top pastry puffs unevenly, gently press it down after baking.

WANT TO SAVE THIS RECIPE?