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Ingredients

• 2 sheets Puff Pastry Sheets (store‑bought, thawed according to package instructions)
• 2 sticks Unsalted Butter (melted for drizzling)
• 1 cup Whole Milk (for custard base)
• 0.5 cup Heavy Cream (adds richness to custard)
• 1 cup Granulated Sugar (divided: ½ cup for custard, ½ cup for syrup)
• 4 large Egg Yolks (room temperature)
• 1 teaspoon Vanilla Extract (pure vanilla preferred)
• 1 pinch Salt (enhances flavor)
• 0.5 cup Water (for sugar syrup)
• 2 tablespoons Powdered Sugar (optional dusting)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it fully preheat while you prepare the dough.

   Time: PT5M

   Temperature: 375°F

2. Shape Crinkled Dough

   On a lightly floured surface, cut each puff pastry sheet into four equal squares. Fold each square in half to form a rectangle, then pinch the edges inward to create a crinkled shape. Place the crinkled pieces on a parchment‑lined baking sheet, spacing them 2 inches apart.

   Time: PT10M

3. First Bake

   Bake the crinkled dough for 10 minutes, or until the edges are lightly golden.

   Time: PT10M

   Temperature: 375°F

4. Melt Butter

   While the pastry bakes, melt the two sticks of unsalted butter in a small saucepan over low heat until fully liquid, but not browned.

   Time: PT2M

5. Prepare Vanilla Custard

   In the same saucepan, combine 1 cup milk, 0.5 cup heavy cream, ½ cup granulated sugar, and a pinch of salt. Heat over medium‑low until just simmering. Meanwhile, whisk the 4 egg yolks in a mixing bowl. Temper the yolks by slowly whisking in a quarter of the hot milk mixture, then return the yolk mixture to the saucepan. Cook, stirring constantly, until the custard coats the back of a spoon (about 5 minutes). Remove from heat and stir in 1 tsp vanilla extract.

   Time: PT15M

6. Butter & Custard Layer

   Remove the partially baked pastries from the oven. Brush each piece generously with the melted butter, then pour the warm custard over each, spreading gently with the back of a spoon so it pools in the center.

   Time: PT5M

7. Second Bake

   Return the pastries to the oven and bake for an additional 5 minutes, until the custard sets and the edges become crisp.

   Time: PT5M

   Temperature: 375°F

8. Make Sugar Syrup

   In a small saucepan, combine 0.5 cup water and 0.5 cup granulated sugar. Bring to a boil, then simmer for 2 minutes until slightly thickened. Remove from heat and let cool briefly.

   Time: PT5M

9. Finish & Serve

   Drizzle the warm sugar syrup over each pastry, then transfer to a cooling rack. Optionally dust with powdered sugar before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

1 g