Step 1: Prepare the Cream Filling
Heat the Milk: Pour the milk into a small saucepan and heat it over medium heat until it starts to steam. Do not let it boil.
Mix the Yolks, Starch, and Sugar: While the milk is heating, whisk together the egg yolks, sugar, and starch in a separate bowl until smooth and pale in color.
Temper the Egg Mixture: Once the milk is hot, slowly pour about half of it into the yolk mixture while whisking continuously. This will prevent the eggs from scrambling.
Thicken the Filling: Return the tempered yolk mixture to the saucepan with the remaining milk. Continue to cook over medium heat, stirring constantly, until the mixture thickens. It should become a smooth, pudding-like consistency after about 3-5 minutes.
Add Vanilla: Once thickened, remove from the heat and stir in the vanilla extract or vanilla sugar. Allow the filling to cool completely before using it to fill the pastry. You can cover it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
Step 2: Make the Dough
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and a pinch of salt.
Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
Add Wet Ingredients: In a separate bowl, whisk together the egg, sour cream, and sugar until smooth. Pour this mixture into the flour and butter mixture.
Form the Dough: Mix until a soft dough forms. You can use your hands to bring it together gently, but be careful not to overwork the dough. If it feels too sticky, add a bit more flour, 1 tablespoon at a time.
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for about 20-30 minutes. This will make it easier to roll out.
Step 3: Assemble the Pastries
Preheat the Oven: Preheat your oven to 180°C (350°F).
Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/4 inch (6 mm) thickness. Use a round cookie cutter or a glass to cut out circles of dough.
Fill the Pastries: Place a small spoonful of the cooled cream filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
Bake the Pastries: Place the filled pastries on a parchment-lined baking sheet. Bake in the preheated oven for 20-25 minutes or until they are golden brown and puffed. The exact baking time will depend on your oven, so keep an eye on them after 20 minutes.
Cool and Dust: Once baked, remove the pastries from the oven and let them cool on a wire rack. Dust with powdered sugar if desired.
Nutrition Facts (Per Piece, Approximate)
Calories: 160
Protein: 3g
Carbohydrates: 22g
Fat: 7g
Sugar: 10g
Fiber: 1g
Cholesterol: 45mg
Sodium: 50mg
Nutritional values will vary depending on portion sizes and exact ingredients used.
Frequently Asked Questions (FAQs)
Can I make the cream filling in advance?
Yes, you can make the cream filling a day in advance and store it in the refrigerator. Just be sure to cover it with plastic wrap to prevent it from forming a skin.
Can I use a different type of filling?
Absolutely! You can substitute the vanilla cream filling with chocolate ganache, fruit preserves, or even a custard flavored with lemon or orange zest. Just ensure the filling isn’t too runny, or it might leak out during baking.
My dough feels sticky. What should I do?
If the dough is too sticky to work with, you can sprinkle a little more flour onto your work surface and your hands. However, try not to add too much flour, as this could make the dough tough.
Can I freeze these pastries?
Yes, these pastries can be frozen before baking. Once assembled, place them on a baking sheet and freeze until firm. Then transfer them to a freezer-safe container. Bake them from frozen, adding an extra 5-10 minutes to the baking time.
Tips for Making the Best Cream-Filled Pastry Bites
Keep the Butter Cold: Cold butter in the dough helps create a flaky texture. If the butter starts to soften while you’re working with the dough, pop it back in the fridge for a few minutes to firm up.
Chill the Dough: Chilling the dough makes it easier to roll out and prevents the dough from shrinking during baking.
Don’t Overfill: Be careful not to overfill the pastries, as the filling might leak out during baking. A small spoonful of filling in each pastry is enough.
Egg Wash for Shine: If you want the pastries to have a glossy, golden finish, brush them with a little beaten egg before baking.
Storage Tips
Room Temperature: These pastries can be stored at room temperature in an airtight container for up to 2 days. They are best eaten the day they are made, as the dough will stay crisp.
Refrigeration: If you prefer to keep them longer, store the pastries in the refrigerator for up to 4-5 days. They may soften slightly, but they will still be delicious.
Freezing: To freeze, place the cooled pastries in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw them at room temperature and reheat in a low oven to restore some of the crispness.
Conclusion
These Cream-Filled Pastry Bites are a delightful, easy-to-make treat that will impress anyone who tries them. With their flaky, buttery crust and luscious vanilla cream filling, they are perfect for any occasion. Whether you’re serving them at a gathering or simply enjoying them with a cup of tea, these pastries are sure to become a favorite. Follow the tips above to ensure your pastries turn out perfectly every time, and don’t forget to experiment with different fillings to make the recipe your own!
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