These golden, flaky puff pastry cups are filled with a silky sour cream custard and a bright, tangy black currant puree — a dessert that looks bakery-worthy yet comes together with simple ingredients. If you love fruit-filled pastries, you will also enjoy our Puff Pastry Buns with Sweet Cottage Cheese Filling and our Apple Puff Pastry Twists.
Ingredients
- 500 g (1.1 lb) puff pastry, thawed
- 3 eggs
- 90 g (about 1/2 cup) sugar
- 1 tbsp cornstarch
- 375 g (1 1/2 cups) sour cream (20% fat)
- Vanilla extract, to taste
- 250 g (about 2 cups) black currants
- 1 tbsp sugar (for the currants)
- 50 ml (3 tbsp) water
Instructions
- Simmer the black currants with the sugar and water until the berries soften.
- Blend the berries, then press the puree through a sieve.
- Whisk the sour cream with the cornstarch and sugar, then beat in the eggs one at a time until smooth.
- Roll out the thawed puff pastry, cut into squares, and press them into a muffin tin. Spoon in the currant puree, then the sour cream mixture.
- Bake in a preheated oven at 160-170 C (320-340 F) for 20 minutes, until set.
Tips
- Let the cups cool in the tin for a few minutes before lifting them out, so the delicate custard can set fully.
- For the smoothest filling, press the currant puree through a fine sieve and discard the skins and seeds.
- Serve the cups lightly chilled or at room temperature, dusted with a little extra sugar if you like. For guidance on baking with puff pastry, see Allrecipes.
Nutrition: per 100 g: 204 kcal, protein 7 g, fat 8 g, carbs 25 g.