Puff Pastry Custard Bars

Directions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Also line a 9″ x 13″ baking dish with parchment, leaving a 2-inch overhang for easy removal later.
2. Roll out the puff pastry sheets and place them on the prepared baking sheets. Prick the pastry gently with a fork all over to prevent excessive puffing. Optional: Cover each sheet with another baking sheet as a weight for a flatter crust.
3. Bake the puff pastry sheets for 20–22 minutes until golden and crisp. Remove from the oven and allow to cool completely. Trim edges to fit the 9″ x 13″ dish if necessary.
4. In a medium saucepan, whisk together milk, cream, butter, sugar, and vanilla. Heat over medium heat until small bubbles form around the edge, just before boiling.
5. In a separate small bowl, whisk together the flour and water to create a smooth slurry. Stir this mixture into the hot milk mixture and remove the pan from heat.
6. Temper the egg yolks by whisking a small amount of the hot milk mixture into the yolks, then slowly whisk the yolks back into the custard mixture. Return the saucepan to low heat and cook for 30–60 seconds, whisking constantly, until thickened.
7. Pour the thickened custard over the bottom puff pastry in the prepared 9″ x 13″ dish. Carefully lay the second sheet of puff pastry over the custard, pressing lightly to adhere.
8. Refrigerate for 3–4 hours or until the custard is fully set.
9. When ready to serve, remove from the refrigerator, trim edges if necessary, and dust generously with powdered sugar. Slice into bars and serve chilled.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 22 minutes
• Chilling Time: 3–4 hours
• Total Time: 4–5 hours
• Servings: 9–12 bars
• Difficulty: Medium

Variations & Substitutions

• Add a layer of fresh berries between custard and top pastry for fruity flavor.
• Swap vanilla extract for almond extract for a nutty twist.
• Use chocolate or caramel drizzle instead of powdered sugar for extra indulgence.

Serving Suggestions