Some recipes just feel like home — and these Puff Pastry Pudding Desserts are one of them. They’re the kind that Grandma might pull from the oven on a Sunday afternoon, golden layers of buttery pastry and cozy, creamy pudding tucked inside. They’re quick and easy to make, yet still special enough for guests. Whether you choose vanilla or chocolate pudding, the combination of flaky pastry and soft, silky filling is simple comfort in dessert form.
Why I Love This Recipe
- Easy & Nostalgic – Brings back the taste of old-fashioned cream puffs but without the fuss.
- Customizable – Swap the pudding flavor for the season or your favorite recipes.
- Quick Prep – Minimal effort with impressive results.
- Perfect for Gatherings – A crowd-pleaser that looks bakery-worthy.
Serving Ideas
- Farmhouse Style – Serve on a wooden board with fresh whipped cream on the side.
- Dessert Platter – Add a drizzle of chocolate or caramel sauce.
- Seasonal Twist – Garnish with a sprinkle of cinnamon sugar in fall or crushed peppermint in winter.
Tips for Success
- Puff pastry should be cold but pliable before rolling so it bakes evenly.
- Avoid overfilling so the pudding doesn’t leak out during baking.
- If you want extra flakiness, chill the folded pastries for 20 minutes before baking.
How to Roll Puff Pastry Pudding Desserts
Follow these steps for perfectly folded, golden pastries with a creamy pudding center:
- Prepare the Puff Pastry – Thaw according to package directions and lightly flour your work surface.
- Cut the Squares – Unfold pastry, smooth with a rolling pin, and cut into even 4-inch squares.
- Add the Pudding – Spoon 1–2 tablespoons of prepared, chilled instant pudding into the center of each square. Avoid overfilling.
- Shape the Pastries –
- Diamond Fold (Envelope Style): Bring two opposite corners together and seal with a fork, then lightly pinch the other corners inward.
- Roll-Up Style: Place filling near one edge, roll like a jelly roll, and place seam-side down.
- Seal & Finish – Brush tops with egg wash, sprinkle with coarse sugar if desired.
- Bake – 375°F for 25–30 minutes, until puffed and golden.
Cozy Serving Suggestions
These pastries taste best slightly warm, fresh from the oven, when the pastry is golden and flaky, and the filling is creamy. Try these ideas:
- With a Hot Drink – Pair with fresh brewed coffee, tea, or hot chocolate for a cozy treat.
- Plated Dessert – Drizzle with chocolate sauce, dust with powdered sugar, and serve with a dollop of whipped cream or ice cream.
- Seasonal Pairing – In autumn, add a dash of cinnamon to the filling. For winter gatherings, serve with peppermint ice cream.
Set them out on the table, invite guests to slow down, and enjoy the simple joy of homemade baking.
Puff Pastry Pudding Desserts
Ingredients
Method
- Prepare the Pudding
- In a mixing bowl, whisk together instant pudding mix and cold milk until thickened. Chill in the refrigerator for at least 30 minutes to firm up.
- Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the puff pastry sheet to smooth out creases. Cut into 8 equal rectangles.
- Place a spoonful of chilled pudding in the center of each pastry rectangle. Fold or seal edges as desired, using a fork to crimp if necessary.
- Brush tops with beaten egg. Bake for 18–20 minutes, or until puffed and golden.
- Let pastries cool slightly, then dust with powdered sugar before serving.
Notes
Recipe Notes
- Keep puff pastry cold until ready to use for maximum puff.
- Overfilling can cause leakage during baking.
- Best served the same day, but can be stored in the refrigerator for up to 2 days.
