Puff pastry cups filled with vanilla cream and fresh fruit



Preheat oven. Unroll puff pastry and cut in squares of same size. Then using a small, round pastry cutter, cut out circles on half of the pastry squares. Place the ones with the hole on top of the other squares to form little pastry towers. Repeat once again to get even higher pastry towers. Coat with egg wash and bake in the oven for approx. 10 minutes at 200 °C until golden brown and nicely puffed. Let them cool down.


Meanwhile mix 5 tbsp. of milk with the pudding powder, sugar and vanilla sugar for the vanilla cream. Boil the remaining milk in a pot, stir in the pudding powder and bring to the boil. Allow to cook while stirring constantly until you get a creamy pudding. Let this cool down a little.


With the mixer, froth up the soft butter then add it to pudding mixture with a shot of rum. Spread jam on the base of the puff pastry towers, fill with vanilla cream and garnish with berries, fruit and mint leaves.


  • 270 g Wewalka puff pastry

  • Vanilla cream:

    • ½ l milk
    • 1 packet vanilla pudding
    • 2 tbsp. caster sugar
    • 3 tbsp. vanilla sugar
    • 40 g soft butter
    • 1 shot of rum
  • Moreover:

    • 6 tbsp. jam, depending on fruit used as topping
    • 2 tbsp. rum
    • 350 g fresh fruit (strawberries, raspberries, blackberries etc.)
    • Fresh mint leaves

General Information


Temperature Air

200 °C

Temperature Heat

200 °C

Gas Mark

200°C / gas mark 5


10-15 Min.


Serves 2-3