Cream Filled Pastry (Italian)
This post may contain affiliate links. Please read our disclosure policy.
These gorgeous Cream Filled Pastry (Italian) pair flaky, buttery pastry with a silky lemon-vanilla crema pasticcera filling. They are surprisingly easy to make, yet elegant enough for any special occasion.
Try my delicious Cream Horns and Bomboloni Recipe next.
Quick Look: Cream Filled Pastry
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8
- Dietary Info: Vegetarian
- Method: Baked puff pastry + stovetop pastry cream filling
- Technique: Bake the puff pastry until golden, then cool completely before filling with chilled crema pasticcera
- Flavor & Texture: Buttery, flaky, silky, creamy, sweet
Why You’ll Love This Recipe
This Italian Cream-Filled Puff Pastry is pure pastry perfection—flaky, golden layers filled with silky, luscious pastry cream. It takes me right back to my childhood in Italy, where my nonna would fill freshly baked pastries with sweet, velvety Crema Pasticcera for a special Sunday treat. Now, I’m bringing that tradition to your kitchen! More reasons to love these sweet treats:
- Elegant Yet Easy – Looks bakery-level fancy but is simple to make at home.
- Crispy, Buttery, and Flaky – Light, airy puff pastry that shatters with every bite.
- Rich & Creamy Filling – The smoothest Italian pastry cream nestled between layers of crisp pastry create irresistable cream puffs.
You’ll also love my Zeppole Di San Giuseppe.
Made With Amore,
Table of Contents
Simple Ingredients
With a few simple ingredients you’ll have a delicable dessert without the fuss.
- All-Butter Puff Pastry Sheets: Provide the delicate, flaky layers that make these pastries beautifully crisp.
- Italian Pastry Cream (Crema Pasticcera): This custard filling is the heart of the recipe, adding authentic Italian flavor.
See recipe card for the full list of ingredients and quantities.
Variations & Substitutions
- Fruit Addition: Add fruits like peaches or berries into your pastry for additional flavor.
- Pastry Cream Substitute: Swap with whipped mascarpone cream or Cannoli Filling for a different flavor profile. Use heavy cream to make it richer.
- Vanilla Extract Substitute: Use almond extract, citrus zest, or liqueur (like Grand Marnier) for extra flavor. Try my Bananas Flambe (With Grand Marnier).
- Chocolate Lovers: Use my recipe for Chocolate Pastry Cream or drizzle chocolate on top.
How To Make Italian Cream Filled Pastry
In a few easy steps, you will have a stunning and delcious Italian dessert! Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Add the room temprature eggs and granulated sugar to a bowl and beat until light and pale yellow.
- Then, add the cornstarch and mix again to combine.
- Add the milk to the pan and heat on medium heat.
- Slowly temper the eggs into the hot milk, whisking constantly. Cook until it sticks to the back of a wooden spoon and is thick (pudding-like). Add the vanilla and lemon zest to the end of cooking and stir to combine.
- Let the Italian pastry cream cool before filling the puffed pastry.
- Defrost the puff pastry according to the package directions. Roll out the dough slightly, cut into desired shapes, and bake. Once cooled, cut it in half and fill with the Italian pastry cream.
Cream Filled Pastry (Italian) FAQs
Let the pastry cool completely before adding the chilled cream, and fill the pastries just before serving.
Make sure the puff pastry is properly chilled before baking and avoid overworking the dough. Cold pastry creates steam in the oven, which helps create those flaky layers.
Store the assembled pastries in an airtight container in the refrigerator for up to 2 days. For the best texture, keep the baked puff pastry shells and the pastry cream separate, then fill the pastries just before serving to maintain their crisp, flaky layers.
Serving Suggestions
These Italian pastry cream filled puff pastries are the perfect sweet treat to serve at brunch or after dinner. I like to pair them with a savory Breakfast Casserole and Hashbrown Breakfast Casserole when I am preparing a breakfast or brunch spread. If you’re looking to add another sweet addition to the table, pair with other Italian-inspired desserts like a fresh, fruity Italian Crostata.
If you’re serving them as a dessert, enjoy after savory dishes like Spinach Lasagna, a warm bowl of Italian Sausage Lentil Soup, or a classic pasta dinner with Quick Tomato Paste Sauce.
My Pro Tips
Recipe Tips
- Use High-Quality Puff Pastry – Opt for all-butter puff pastry for the best flavor and flaky texture. Thaw it in the fridge for even rolling.
- Cold Dough, Hot Oven – Keep the pastry chilled before baking and bake at 400-425°F (200-220°C) for maximum puff.
- No Soggy Bottoms – Bake pastries until deep golden brown to ensure crisp layers that hold up to the cream.
- Smooth & Lush Pastry Cream – Cook the cream low and slow, whisking constantly for a silky texture. Strain if needed for extra smoothness.
- Chill Before Filling – Let both the pastry cream and baked shells cool completely before assembly to prevent sogginess. Add plastic wrap to the pastry cream to avoid a skin forming on the top.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Italian Cream Filled Pastry Recipe
Ingredients
- 1 recipe for Italian Pastry Cream
- 1 package store-bought puff pastry, you'll need two ready-to-bake sheets
- 2 cups fruit of choice, diced (optional)
- powdered sugar for dusting, (optional)
Instructions
- Prepare pastry cream and set aside (this can be done up to one week in advance if stored in an airtight container in the fridge). Thaw puff pastry per package directions.
- Preheat oven to 400℉.
- Place pastry sheets on lightly floured surface and remove parchment paper. Roll out dough and cut out round shapes with pastry cutters. Depending on the size of your cookie cutters you will get a varying number of dough circles.
- Line two cookie sheets with parchment paper. Place puff pastry dough cut outs on lined cookie sheet and bake for about 15 minutes until slightly golden brown. Let cool. Right before serving- cut the individual puff pastries in half and fill with desired amount of pastry cream. Top with berries. Dust with powdered sugar. Enjoy!
Notes
- Use High-Quality Puff Pastry – Opt for all-butter puff pastry for the best flavor and flaky texture. Thaw it in the fridge for even rolling.
- Cold Dough, Hot Oven – Keep the pastry chilled before baking and bake at 400-425°F (200-220°C) for maximum puff.
- No Soggy Bottoms – Bake pastries until deep golden brown to ensure crisp layers that hold up to the cream.
- Smooth & Lush Pastry Cream – Cook the cream low and slow, whisking constantly for a silky texture. Strain if needed for extra smoothness.
- Chill Before Filling – Let both the pastry cream and baked shells cool completely before assembly to prevent sogginess. Add plastic wrap to the pastry cream to avoid a skin forming on the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect for any gathering!