Mini Vanilla Mille-Feuille Pastries

Yield: 12 pastries
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients

For the Pastries

• 2 sheets refrigerated puff pastry
• 1 egg yolk, beaten
• Sliced almonds
• Powdered sugar, for dusting

For the Vanilla Cream Filling

• 300 ml cold milk (or 200 ml for a thicker cream)
• 1 packet Dr. Oetker Vanilla Paradise Cream (or instant vanilla dessert cream)
• 250 g mascarpone
• 100 ml cold heavy whipping cream
• 1 packet whipped cream stabilizer (optional)
• 1 packet vanilla sugar (or 1 tsp vanilla extract + 2 tbsp sugar)

Instructions

1. Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
2. Roll out the puff pastry sheets and fold each sheet in half once to create a slightly thicker layer.
3. Using a round cookie cutter or a glass, cut out circles and place them on the prepared baking tray.
4. Brush each pastry with the beaten egg yolk and sprinkle with sliced almonds.
5. Bake for about 15 minutes, or until puffed and golden brown. Let them cool completely.
6. In a bowl, whisk the cold milk with the vanilla cream powder until smooth and thick.
7. In another bowl, whip together the mascarpone, heavy cream, whipped cream stabilizer, and vanilla sugar until firm.
8. Gently fold the prepared vanilla cream into the mascarpone mixture until fully combined.
9. Slice each cooled pastry horizontally in half.
10. Pipe or spread the vanilla cream onto the bottom half, place the top half back on, and dust generously with powdered sugar.

Notes

• You can replace the filling with whipped cream, pastry cream, vanilla pudding, or any favorite dessert filling.
• Chill for 30 minutes before serving for the best texture.

This dessert is light, flaky, and filled with a rich vanilla mascarpone cream—perfect for tea time, parties, or special occasions.