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Puff Pastry Pillows Recipe

Puff Pastry Pillows Recipe photo by Taste of Home

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Robert Ryan of Newton, Iowa is known for these pretty sweet treats. "My family and co-workers love them," he says.

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Puff Pastry Pillows Recipe

Prep/Total Time: 30 min.

Yield: 42 Servings

20 10 30

Ingredients

1 package (17.3 ounces) frozen puff pastry, thawed
1 egg
1/4 cup milk
1 to 2 tablespoons coarse or granulated sugar
FILLING:
1/4 cup all-purpose flour
1 cup milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt

Directions

Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces.
Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves.
In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool.
Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 124 calories, 8 g fat (4 g saturated fat), 18 mg cholesterol, 102 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Puff Pastry Pillows in Taste of Home December/January 2004, p57

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Puff Pastry Pillows

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Reviewed on Jan. 22, 2013 by megconnor1025

I have made these for the past few years and everyone always loves them! They are one of my favorite baked good to eat!Light and tasty, and I love the cream center with with the almond extract....everyone raves about them!

Reviewed on Apr. 16, 2012 by pchotrani

I enjoy making new recipes and sending them off with my DH to work. I know these are going to be a hi, I tasted one as I packed them and they're devine! For whatever reason some didn't want to brown on top and some were still doughy, so I browned them under the broiler and as I stuffed with cream I removed some dry raw dough off some. I will not be so light handed on the egg wash next time as well as being a bit more generous with sprinkling the sugar next time I had quite alot left over. The cream mixture was just the right amount, I had very little leftover. Definetly a keeper! Thank you

Reviewed on Jan. 02, 2012 by c.brogan

A co-worker brought this in to a potluck we had at work. I fell in love with these delicious dainty desserts. I finally got the recipe tonight, and plan on making them for an upcoming church dinner. I'm gonna experiment with different flavored fillings, such as lemon, strawberry, and banana.

Reviewed on Dec. 08, 2010 by jeninohio123

My extended family loves these. I sprinkle with red and green colored sugar to make more "christmasy". Taste like they came from a old style bakery.

Reviewed on Nov. 25, 2010 by tayrose

Great Recipe, wouldn't change a thing. Heads up, the filling is very rich..

Reviewed on Nov. 06, 2010 by Debhummingbird

These are absolutely delicious! And quite easy to make, yet they look and taste like they were made by a pastry chef. I had alot of filling leftover so next time I will half the filling ingredients.

Reviewed on Feb. 23, 2010 by tgbvmb

For a little added flavor and color, I spread a little strawberry or raspberry jam on the bottom half, then filling, and top with top halves. Yummy and quick festive little pastries!!