Ingredients

For the Pastry

  • 2 cups (250 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon instant yeast
  • 1 large egg
  • 1/2 cup (120 ml) warm milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Butter Layer

  • 1/2 cup (115 g) unsalted butter, softened but not melted
  • 1 tablespoon all-purpose flour

For the Cream Filling

  • 1 cup (240 ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cream cheese, optional, for a richer and more stable filling

For Topping

  • Powdered sugar, for dusting

👩‍🍳 Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.

Add the warm milk, egg, melted butter, and vanilla extract. Stir everything together until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until it becomes smooth and elastic.

Place the dough in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel and let it rise in a warm place for approximately 1 hour, or until doubled in size.

2. Prepare the Butter Mixture

While the dough is rising, mix the softened butter with 1 tablespoon of flour until smooth.

The butter should be soft enough to spread but not melted.

3. Create the Flaky Layers

Once the dough has doubled in size, gently punch it down and place it on a lightly floured surface.

Roll the dough into a large rectangle.

Spread the butter mixture evenly over the surface, leaving a small border around the edges.

Fold the dough into thirds, like folding a letter.

Roll it out again into a rectangle and fold it once more.

Cover the dough and refrigerate it for about 20–30 minutes.

Repeat the rolling and folding process 2–3 times. This creates the beautiful thin, flaky layers seen in the pastries.

4. Shape the Pastries

Roll the chilled dough into a rectangle about 1/4 inch thick.

Cut the dough into equal-sized squares or rounded pieces.

Place the pieces onto a parchment-lined baking tray.

If you want a more decorative shape, gently press the center of each piece to create a shallow indentation where the cream will eventually sit.

Cover the tray loosely and allow the pastries to rest for another 20–30 minutes.

5. Bake

Preheat your oven to 375°F (190°C).

Brush the pastries lightly with a little beaten egg if you want a shiny golden finish.

Bake for approximately 18–25 minutes, or until the pastries are beautifully puffed and golden brown.

Remove them from the oven and allow them to cool completely before adding the cream.

🥛 6. Make the Whipped Cream

Pour the cold heavy whipping cream into a chilled mixing bowl.

Add powdered sugar and vanilla extract.

Beat with an electric mixer on medium-high speed until the cream becomes thick and forms stiff peaks.

For a richer and more stable filling, beat in the cream cheese until completely smooth.

Do not overbeat, or the cream can become grainy.

Transfer the whipped cream into a piping bag fitted with a star-shaped nozzle.

🍰 7. Assemble the Pastries

Once the pastries have cooled completely, pipe a generous swirl of whipped cream onto the center of each pastry.

You can pipe a tall decorative swirl, just like the pastries in the picture.

Finally, generously dust the pastries with powdered sugar.

✨ Serving

Serve immediately or refrigerate until ready to serve.

These pastries are especially delicious with:

  • ☕ Coffee
  • 🫖 Tea
  • 🥛 Cold milk
  • 🍓 Fresh strawberries
  • 🫐 Fresh berries
  • 🍫 Chocolate sauce
  • 🍯 Caramel sauce

💡 Tips for Perfect Flaky Pastries

  • Keep the butter cool and soft, never melted.
  • Refrigerate the dough between folds to maintain distinct layers.
  • Don’t overwork the dough after the final fold.
  • Let the baked pastries cool completely before piping the cream.
  • Use very cold whipping cream for the best results.
  • Dust with powdered sugar just before serving for the prettiest appearance.
  • For an extra-special version, add a little lemon zest or almond extract to the cream.