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Makes 8


1 1/2 lb. premade puff pastry
3 egg yolks, beaten
2 oz. white sugar
1 tsp. cornstarch
1/2 oz. all-purpose flour, sifted
8 fl. oz. condensed milk
1 tsp. vanilla extract
4 fl. oz. whipped cream
1/2 oz. icing sugar
8 oz. fresh strawberries, thickly sliced
8 oz. icing sugar, sifted
2 tbsp. boiling water
4 tbsp. raspberry jam


Preheat oven to 425 F (220 C). Roll out pastry to a thin layer. Cut into six 6 x 8 inch rectangles. Cut each rectangle into 4 smaller ones. Put pastries on silicon-lined cookie sheets. Bake for 15 minutes until crisp.

Using a food processor, combine eggs, white sugar, cornstarch, flour, condensed milk, vanilla extract. Heat in a pan until thickened. Remove from heat and fold in whipped cream and icing sugar. Mix well.

Put 8 pastry pieces on a cookie sheet. Spread half the vanilla mixture onto each one. Add half the strawberry slices. Add another layer of pastry, remaining mixture, and strawberry slices.

Put last 8 pastry pieces on a cookie sheet. In a pan, heat and combine icing sugar and boiling water until smooth. Cool until slightly thicker. Spread icing over remaining 8 pastry pieces. Pipe raspberry jam with a thin nozzle onto the icing in zigzags. Use a skewer and drag it over the surface against the grain of the jam lines to create a feathering effect. Chill and serve cold.