Puff Pastry Cream and Jam Cake

Ohhh, this one feels fancy but is secretly easy 😍
Here’s a Puff Pastry Cream & Jam Cake—crispy layers, creamy center, zero stress.

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Puff Pastry Cream & Jam Cake

Ingredients

• 2 sheets puff pastry, thawed

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• ¾–1 cup jam or preserves (strawberry, raspberry, apricot—your call)

• Powdered sugar, for dusting

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Instructions

1. Bake the pastry

   • Preheat oven to 400°F (205°C).

   • Unfold puff pastry and place on parchment-lined baking sheets.

   • Prick all over with a fork.

   • Top with parchment and another baking sheet (keeps it flat).

   • Bake 15–18 minutes until golden. Cool completely.

2. Make the cream

   • Whip cream, powdered sugar, and vanilla until stiff peaks form.

3. Assemble

   • Place one puff pastry sheet on a serving plate.

   • Spread jam evenly, then a thick layer of whipped cream.

   • Top with second pastry sheet.

4. Finish

   • Dust generously with powdered sugar.

   • Slice with a sharp serrated knife.

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Easy Variations

• 🍓 Add fresh berries between layers

• 🍫 Swirl Nutella into the cream

• 🍋 Use lemon curd instead of jam

• ☕ Brush pastry with coffee syrup for a tiramisu vibe

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Pro Tips

• Chill 30 minutes before slicing for clean layers

• Use thick jam so it doesn’t slide

• Best eaten same day for max crispness

Want a custard version, mini individual cakes, or no-bake shortcut next?