Sandwiched with whipped vanilla cream, these bite-size pastries are simple to make + delightfully elegant. Delicate, yet flavorful, they are the perfect little treats for any season!
- Easy
- 40 mins
- 12 servings
Ingredients
1 sheet frozen puff pastry dough, thawed
Icing:
- 1/3 C powdered sugar
- 1 1/2 t thick plain yogurt
Vanilla Sea Salt:
- 2 T flaky sea salt
- 1 t Rodelle Vanilla Paste
Vanilla Cream:
- 1 T Rodelle Vanilla Paste
- 3/4 C heavy whipping cream
- 1/3 C thick plain yogurt
- 1/3 C powdered sugar
Uses
Occasions
Directions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Lay the puff pastry sheet on the lined baking sheet. Cut the pastry sheet into 1-inch squares. I used a pizza wheel to do this.
- Top the baking sheet of pastry squares with another sheet of parchment paper and a second baking sheet. This keeps the pastry from puffing up too much.
- Bake for 10 minutes. Remove the top baking sheet and parchment paper and bake for 5 more minutes. Set aside to cool.
- While your pastry squares are cooling, make the icing by whisking the powdered sugar and yogurt in a small bowl until well combined.
- Make your Vanilla Sea Salt by mixing the flaky sea salt and Rodelle Vanilla Paste until combined.
- Drizzle half of the cooled pastry squares with the icing and sprinkle with Vanilla Sea Salt. Allow the icing to set while you prepare the vanilla cream.
- In a large bowl, add the Rodelle Vanilla Paste, yogurt, heavy whipping cream and powdered sugar. Whisk on high (using a handheld mixer or standing mixer) for 3 - 4 minutes until the vanilla cream is really thick.
- Place a dollop of vanilla cream on the remaining pastry squares and sandwich with the iced and salted halves.
- Refrigerate until ready to serve or serve immediately.
Note: This recipe was prepared for Rodelle by @communitykitchenatl.