Puff Pastry with Custard Filling and Apricots

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Puff Pastry with Custard Filling and Apricots
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Health Score:
38 / 100
1 hr 15 min.
ready in 2 h. 10 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie387 cal.(18 %)
Protein5 g(5 %)
Fat26 g(22 %)
Carbohydrates33 g(22 %)
Sugar added9 g(36 %)
Roughage2.2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.9 mg(8 %)
Vitamin K5.5 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate17 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C10 mg(11 %)
Potassium237 mg(6 %)
Calcium97 mg(10 %)
Magnesium23 mg(8 %)
Iron0.6 mg(4 %)
Iodine9 μg(5 %)
Zinc0.5 mg(6 %)
Saturated fatty acids16.2 g
Uric acid17 mg
Cholesterol67 mg
Complete sugar15 g


For the pastry
2 slices frozen Puff pastry dough
2 Tbsps condensed milk
For the filling
2 sheets gelatin
1 packet vanilla pudding mix
450 milliliters milk
2 Tbsps sugar
300 grams frozen Raspberries
2 tsps powdered sugar
150 grams canned Apricot
200 milliliters Whipped cream
2 packets Vanilla sugar
Additional ingredients
powdered sugar (for dusting)
How healthy are the main ingredients?
RaspberryWhipped creamApricotsugar

Preparation steps


Thaw the puff pastry according to the package directions. Roll out each sheet, then cut each lengthwise into 5 strips. Rinse small metal cones under cold water. Wrap each strip of pastry around the cone, starting from the tip and overlapping the dough. Place them on a parchment-lined and brush the dough with the condensed milk. Bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Allow to cool slightly, then remove the pastry carefully from the cones. Cool on a wire rack.


Soak the gelatin in cold water for 5 minutes. Mix the pudding powder with 4-5 tablespoons milk. Bring the remaining milk to a boil with the sugar. Stir in the pudding and bring to a boil again. Pour the pudding mixture into a bowl. Squeeze out the gelatine, then stir it into the hot pudding to dissolve. Cover the bowl with plastic wrap and leave to cool.

Push the raspberry puree through a sieve and mix with the powdered sugar. Drain the apricots. Cut the apricots into pieces.

Whip the cream with vanilla sugar and fold into the custard. Pour the custard into a pastry bag with a large tip. Fill the pastries with apricots and the custard filling. Drizzle with raspberry puree and serve dusted with powdered sugar.