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Puff Pastry Pillows

Robert Ryan of Newton, Iowa is known for these pretty sweet treats. "My family and co-workers love them," he says.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    about 3-1/2 dozen


  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1large egg
  • 1/4 cup milk
  • 1 to 2 tablespoons sugar or coarse sugar
  • 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


  • 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.
Nutrition Facts
1 each: 124 calories, 8g fat (4g saturated fat), 18mg cholesterol, 102mg sodium, 13g carbohydrate (5g sugars, 1g fiber), 1g protein.
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  • waldosbait
    Jan 10, 2016

    My Family absolutely loves these i have been making them for about 8 years!! The only correction for me was cooking the puff pastry I find if i set the oven to 400 these brown much better and are not doughy in the middle. If you have a true convection oven they really come out great on convection because they cook really even. I have had a difficult time trying to find the coarse sugar for the top so I decided to use sugar in the raw it works excellent!! I would also like to add that the filling for these has always been hard for me to perfect and don't come out as creamy as I think it should, so while making these with my daughter she suggested we switch out the granulated sugar for 2 cups of powdered sugar.and the result was amazing it makes a much fluffier and creamy filling. Happy Cooking!

  • woodley37
    May 31, 2013

    Yum! One of my new favorites. You will look like you spent a lot of time making these, but they are a snap.

  • megconnor1025
    Jan 22, 2013

    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!

  • pchotrani
    Apr 16, 2012

    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

  • EmilyR369
    Jan 21, 2012

    No comment left

  • c.brogan
    Jan 2, 2012

    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.

  • jeninohio123
    Dec 8, 2010

    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.

  • tayrose
    Nov 25, 2010

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

  • Debhummingbird
    Nov 6, 2010

    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.

  • tgbvmb
    Feb 23, 2010

    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!!