Here’s a Puff Pastry Cream & Jam Cake—light, flaky, and classic, like an easy mille-feuille 🍰
Puff Pastry Cream & Jam Cake
Ingredients
- 2 sheets puff pastry, thawed
- Powdered sugar (for dusting)
Cream Filling
- 1½ cups heavy whipping cream
- 3–4 tbsp powdered sugar
- 1 tsp vanilla extract
or use vanilla pastry cream if you prefer
Jam Layer
- ½–¾ cup jam (raspberry, strawberry, or apricot work best)
Instructions
- Bake the puff pastry
- Preheat oven to 400°F (205°C).
- Roll puff pastry slightly and prick all over with a fork.
- Bake between two parchment-lined trays (to keep flat) for 15–20 min until golden.
- Cool completely.
- Make the cream
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble
- Place one pastry layer on a serving plate.
- Spread an even layer of jam.
- Add a thick layer of whipped cream.
- Top with second pastry layer.
- Finish
- Dust generously with powdered sugar.
- Chill 30–60 minutes before slicing for clean layers.
Optional Variations
- Custard version: Use vanilla pastry cream instead of whipped cream
- Berry boost: Add fresh sliced strawberries or raspberries
- Chocolate: Drizzle melted chocolate on top
- Almond: Sprinkle toasted sliced almonds on the cream layer
Tips
- Use a serrated knife to cut without crushing the pastry
- Best eaten the same day, but can chill up to 24 hours
If you want, I can give you a pastry cream recipe, a no-bake version, or turn this into individual dessert squares.
