This recipe is a beloved classic in Central European bakeries. It’s essentially a “Cheat’s Danish”—a soft, pillowy dough with a well of creamy vanilla pudding in the center, topped with a dollop of sour cream to keep it from being too sweet.
Using store-bought puff pastry or a simple “no-knead” yeast dough makes this incredibly easy.
🍮 “Cloud-Soft” Sour Cream & Pudding Buns
The Ingredients
- 1 pack Refrigerated Puff Pastry (or a pre-rolled yeast dough sheet)
- 1 cup (250ml) Thick Vanilla Pudding (cooled)
- ½ cup (125g) Sour cream (or Crème fraîche)
- 1 Egg (for brushing)
- 2 tbsp Powdered sugar (to mix into the sour cream)
- Optional: Apricot jam for a shiny glaze
The Easy Preparation
- The Base: Unroll your pastry and cut it into 8–10 squares or circles. Place them on a baking sheet lined with parchment paper.
- The “Well”: Use the bottom of a small glass to press a deep indentation into the center of each square. Leave a nice border around the edges.
- The Filling: * Spoon 1 generous tablespoon of pudding into the center of each well.
- Top the pudding with 1 teaspoon of sour cream (mixed with the powdered sugar).
- The sour cream prevents the pudding from drying out and adds a lovely “cheesecake” tang.
- The Frame: Brush the edges of the pastry with the beaten egg. This ensures they turn deep golden and “shatter” when you bite into them.
- The Bake: Bake at 200°C (400°F) for 12–15 minutes until the pastry has puffed up high around the creamy center.
💡 Why the Sour Cream is the Secret
Plain pudding can sometimes become “rubbery” when rebaked. The sour cream creates a protective layer that stays silky and soft, giving the bun a much more sophisticated, “pastry-shop” flavor profile.
👵 Grandma’s “Speedy” Fruit Twist
- The “Eye”: Place a single canned apricot half (pat it dry first!) or a few blueberries right on top of the sour cream before baking. It makes the buns look like professional “Spiegeleierkuchen” (Fried Egg Cakes).
- The Shine: While the buns are still hot, brush the pastry edges with a little warmed apricot jam. It gives them that sticky, professional bakery glow.
🥧 Pro Tip for “Perfect Puffs”
If you find your pastry is rising too much in the center and “pushing” the pudding out, use a fork to prick the bottom of the well (the part under the pudding) before you fill it. This keeps the center flat while the edges rise beautifully.