In The Possie Kitchen

These little pastries are as charming as they are simple!

Golden, flaky layers baked to perfection and topped with a silky vanilla cream, fresh strawberries, and juicy blueberries, they’re the kind of treat that looks impressive but comes together so effortlessly. A light dusting of powdered sugar adds just the right touch of sweetness, making each bite feel soft, fresh, and bakery worthy.

They’re perfect for brunch tables, spring gatherings, or slow mornings when you want something special without spending hours in the kitchen. Crisp on the outside, creamy in the center, and bright with fresh fruit, these pastries are proof that simple ingredients can make something truly beautiful.

Vanilla Custard Pastries

Ingredients:

2 C Milk

1 pkg Vanilla pudding

1 pkg Cool Whip

2 pkgs Frozen pastry shells

1 Egg

1 T Water

Fruit or berries of choice - strawberries, blueberries, black berries, or raspberries would be best.

Directions:

Preheat the oven to 400F. Arrange pastry shells on a parchment lined baking sheet and brush with egg wash (whisk eggs and water).

Bake for 18-20 minutes. Or until puffed and golden.

While the pastry shells are cooking, in a large bowl, beat 2 C of milk with pudding mix. Beat until a thick custard has formed. Fold in around 4-5 oz, or half the package, of cool whip.

Set in fridge to cool

Take pastry shells out of oven when cooked. Let them cool completely.

Gently press down the centers or hollow out the shells and fill with the cooled custard.

Top with berries, dust with powdered sugar!

Enjoy!