🍰 Italian Cream-Filled Pastry Cake
This Italian cream-filled pastry cake is a soft, golden dessert filled with silky vanilla-lemon pastry cream and finished with a light crunch of pine nuts. It’s elegant, comforting, and perfect for special occasions or homemade treats.
The combination of buttery dough and smooth custard creates a melt-in-your-mouth experience that feels both rustic and refined.
A perfect balance of soft pastry and rich cream in every bite.
✨ Why You’ll Love It
- Buttery, tender pastry layers
- Smooth, velvety pastry cream
- Light citrus flavor from lemon zest
- Simple tools, easy steps
- Perfect make-ahead dessert
🛒 Ingredients
Pastry Cream
- 2 cups milk
- 4 egg yolks
- ½ cup sugar
- ¼ cup cornstarch
- 1 tsp vanilla
- Lemon zest (optional)
Dough
- 2 cups all-purpose flour
- ½ cup sugar
- ½ cup cold butter
- 1 egg
- 1 tsp baking powder
- Pinch of salt
Topping
- ¼ cup pine nuts (or almonds)
- Powdered sugar
👩🍳 Instructions
1. Make the Cream
Heat milk until warm.
Whisk egg yolks and sugar, then add cornstarch.
Slowly add warm milk while whisking.
Cook on low heat until thick.
Stir in vanilla and lemon zest. Chill.
2. Prepare Dough
Mix flour, sugar, baking powder, and salt.
Add butter and rub until crumbly.
Add egg and form dough.
Divide into two portions and chill 30 minutes.
3. Assemble
Preheat oven to 175°C (350°F).
Roll out larger dough and line the pan.
Spread pastry cream evenly.
Cover with remaining dough and seal edges.
Prick top and sprinkle nuts.
4. Bake
Bake for 35–40 minutes until golden.
Cool completely, then dust with powdered sugar.
Chill before slicing for best results.
🍮 Texture & Flavor
- Soft, slightly crumbly crust
- Creamy, smooth filling
- Lightly sweet with a hint of citrus
💡 Tips
- Chill dough for easier handling
- Stir cream constantly to avoid lumps
- Cover crust if browning too fast
- Cool fully before slicing for clean layers
🍓 Serving Ideas
- Serve with fresh berries
- Pair with coffee or tea
- Dust sugar just before serving for a clean look
🧊 Storage
- Fridge: up to 4 days
- Freezer: up to 2 months (slice before freezing)
❓ FAQs
Can I make the cream ahead?
Yes, up to 2 days in advance.
Can I skip lemon zest?
Yes, but it adds freshness.
Can I make it nut-free?
Simply skip the topping.
