Go Back

Boston Cream Easter Eggs

Amanda Wink
A fun and easy take on Boston Cream donuts—these Easter egg-shaped pastries are made with puff pastry, filled with a fluffy vanilla cream, and finished with a drizzle of melted chocolate and a dusting of powdered sugar. A festive treat perfect for spring!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 14 pastries
Calories 325 kcal

Equipment

  • Hand mixer or stand mixer
  • Mixing bowls
  • Measuring Cups
  • Spoon or Spatula
  • Egg-shaped cookie cutter
  • Pipping bag

Ingredients
  

For the Cream Filling

  • 1 (14 oz) can sweetened condensed milk
  • 1 (3.5 oz) package instant vanilla pudding mix
  • 1 cup cold milk
  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar

For the Pastry

  • 2 sheets puff pastry
  • 1 egg for egg wash

For the Topping

  • 1/2 cup semi-sweet or milk chocolate chips
  • 1 tsp coconut oil or butter optional, for smoother melting
  • Powdered Sugar for dusting

Instructions
 

Make the Cream Filling

  • In a large bowl, whisk together the sweetened condensed milk, instant vanilla pudding mix, and cold milk until smooth.
  • Refrigerate for 2–3 hours until thickened.
  • In another bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  • Gently fold the whipped cream into the pudding mixture. Cover and refrigerate until ready to use.

Prepare the Pastry

  • Preheat oven to 350°F (175°C).
  • Place the puff pastry sheets on a lightly floured surface.
  • Cut into egg shapes using a cookie cutter or a paper template and knife.
  • Lightly beat 1 egg and brush over the tops of the cutouts.
  • Place on a parchment-lined baking sheet and bake for 15–18 minutes or until golden and puffed.
  • Let them cool completely.

Assemble the Eggs

  • In a microwave-safe bowl, melt the chocolate chips in 20–30 second intervals, stirring in between, until smooth. Add 1 tsp coconut oil or butter for easier drizzling, if desired.

Decorate

  • Drizzle the melted chocolate over the filled eggs using a spoon or piping bag.
  • Lightly dust with powdered sugar with a wire strainer.

Chill and Serve

  • Refrigerate until the chocolate sets (about 30 minutes).
  • Serve chilled or at room temperature.

Notes

Note: One puff pastry sheet makes about 6–7 eggs, so two sheets yield 12–14. You’ll have enough filling for both sheets.
Keyword boston cream, dessert recipe, easter, easter dessert, filled puff pastry, pastry, puff pastry, spring holiday, vanilla cream filling