Pastries with puff pastry, vanilla cream, and a topping of green walnut jam with cinnamon
I often make these puff pastry cookies with vanilla cream and green walnut jam, especially when I want something quick yet special in flavor. I always keep puff pastry in the freezer and can find an interesting jar of jam in the pantry. I don't hesitate when I want something sweet, and this vanilla and cream mixture is the kind you can whip up without too much hassle.
Quick Info
Total time: 45 minutes
Servings: 12 cookies (enough for 4-6 people)
Difficulty: easy
Ingredients
1 sheet of puff pastry (approx. 275-300 g, classic, frozen or refrigerated)
1 egg yolk (for brushing)
Green walnut jam with cinnamon (or any preferred jam for topping)
For the cream:
2 egg yolks
1 teaspoon gelatin granules (approx. 3 g)
3 tablespoons sugar (about 35-40 g, divided)
200 ml cream (I usually use half plant-based cream and half whipping cream)
1 packet vanilla sugar (8-10 g)
1 tablespoon powdered sugar (for the cream)
30 ml cold water (for the gelatin)
Instructions
1. Preheat the oven to 210°C (high heat). Unroll the puff pastry; if frozen, let it thaw completely at room temperature.
2. Using a wide-mouthed glass (6-7 cm in diameter), cut out circles from the pastry. You should get about 24 small circles from one sheet.
3. Place the circles on a baking tray lined with parchment paper, without overlapping them. Brush with beaten egg yolk using a pastry brush.
4. Bake for 10-12 minutes, until they puff up and turn a nice golden color. Remove them and let them cool on a rack or a cold tray.
5. For the cream, hydrate the gelatin in 30 ml of cold water while you prepare the rest.
6. In a separate bowl, whip the cream with the whipping cream (cold from the fridge) and one tablespoon of powdered sugar until it holds well but is not too stiff.
7. In a heatproof bowl, whisk the 2 egg yolks with 2 tablespoons of sugar and the vanilla sugar. Place the bowl over a double boiler or directly on low heat, stirring constantly until the sugar melts (2-3 minutes). Be careful not to let it turn into an omelet.
8. Add the hydrated gelatin directly into the warm mixture. Stir until completely dissolved.
9. Allow the mixture to cool (to room temperature, so it’s not hot to the touch).
10. Gently fold the cooled egg yolk mixture into the whipped cream using a hand mixer on low speed, just until combined. If you have patience, chill it in the fridge for 5-10 minutes; the cream will firm up a bit, making it easier to pipe.
11. Place a tablespoon of cream on half of the puff pastry circles. Cover with the remaining circles, pressing down very gently.
12. Refrigerate for at least 30 minutes to allow the cream to set.
13. Before serving, add a teaspoon of green walnut jam (or any jam with pieces) on top of each cookie.
Why I make this recipe often
I can make it without planning ahead, as I always have the ingredients at home. The puff pastry and cream go well with any jam, so it doesn’t matter if I have green walnuts or not. They come together quickly, and if there are leftovers, they keep well in the fridge until the next day. They are also great for taking on the go if packed properly in a container.
Tips
- When cutting the puff pastry, be careful not to press too hard to avoid sticking the layers together.
- If you have two trays, bake two batches at once. Don’t crowd them, as they won’t rise as beautifully.
- Plant-based cream doesn’t whip as easily, but you can use only whipping cream for a richer flavor.
- The gelatin must be completely melted; otherwise, the cream will have granules.
Substitutions
- You can use any jam you like: cherries, apricots, figs.
- Instead of plant-based cream, use only whipping cream, but whip it cold and not too much.
- If you want a cream without eggs, you can use just whipped cream mixed with a bit of vanilla sugar.
Variations
- You can add a little lemon zest to the cream for freshness.
- If you have time, you can make a thin layer of melted chocolate between the puff pastry and cream.
- They also work in a mini version, with smaller circles for platters.
Serving Ideas
- They are perfect for breakfast or with coffee, but also work well on a dessert platter for parties.
- Add the topping just before serving to prevent the puff pastry from getting soggy.
- If you want them to look more appealing, sprinkle a little powdered sugar on top.
Frequently Asked Questions
1. Can I use pre-cut store-bought puff pastry?
Yes, any puff pastry works as long as you let it thaw completely before use.
2. Can I make the cream without gelatin?
Yes, but it will be softer and should be served immediately after assembly.
3. How long do the cookies last in the fridge?
They stay good for about 2 days in the fridge, but the puff pastry becomes softer after the first day.
4. What other toppings can I use instead of green walnut jam?
Any jam with whole fruits or even fresh fruits with a bit of sugar works well.
5. If I don’t have a piping bag, how can I add the cream?
You can use a spoon; it’s not a problem—just be careful not to spill it over the edges.
Nutritional Values
Approximately, one cookie has about 130-150 kcal. Protein: 2 g, fat: 8-9 g, carbohydrates: 12-14 g per piece. If you use only whipping cream, the fat content will increase. The jam topping adds a little extra sugar.
Storage and Reheating
Store in the fridge, covered. The puff pastry may soften after a day, but the cream remains fine. I do not recommend reheating them; it's better to let them sit at room temperature for 10 minutes before serving. If you want to keep the puff pastry crispy, assemble them with cream and jam just before serving. Plain baked puff pastry keeps well for 2-3 days in a closed container.
Preheat the oven. Thaw the puff pastry sheet. Use a glass to cut out circles. I got 24 pieces. Place them on a baking tray lined with parchment paper, brush them with egg yolk, and put the tray in the oven. Bake at high heat until the circles are beautifully golden brown. Remove them onto a platter and let them cool. Meanwhile, prepare the cream. Mix the vegetable whipped cream with sour cream and a tablespoon of powdered sugar. Whip until well combined. Soak the gelatin in 30 ml of cold water. Mix the egg yolks with the remaining sugar and place them in a pot over low heat, stirring continuously until the sugar dissolves. Add the vanilla sugar and gelatin to the hot mixture, and stir until dissolved. Cool well, then pour over the whipped cream and mix for another minute. Chill the cream for 5 minutes, then pipe it onto 12 puff pastry circles. Cover the cream with the other 12 circles and refrigerate the pastries. When serving, top each with green walnut jam from 'Bunatati din natura :)', or any jam you desire and have at home. Wonderful for a morning coffee :)
Ingredients: for 12 pieces: one sheet of puff pastry, one egg yolk cream, 2 egg yolks, one teaspoon of gelatin granules, 3 tablespoons of sugar, 200 ml of whipped cream (100 g of vegetable cream + 100 ml of sour cream), one packet of vanilla sugar
