Dutch Puff Pillows

These are very popular at the Dutch bakeries in Pella, Iowa, , especially at Tulip Time in May.  A friend there, Dot, gave me this recipe; she makes her own puff pastry.  I had to try my hand at making my own – albeit with purchased puff pastry dough!   I bought the topping sugar at the bakery here – but I see that Wilton sells a similar sugar at Walmart and other stores.   
We were very happy with the results – the filling is delicious and not too sweet and kept its shape and was very easy to make.  We were amazed that they froze very well, with the filling in them.  They don't need to thaw long before serving, or else keep them cold.
I think this filling would be good in little cream puffs, between cake layers or even as frosting.
Puff Pillows
½ box puff pastry sheets – thawed (1 sheet)
1 large egg white – beaten until slightly frothy
coarse decorating sugar
Filling
1 cup milk
1/4 cup Flour, All-purpose
1 cup butter, softened
1 cup sugar
1 teaspoon Vanilla Extract
1 teaspoon almond extract

• Thaw pastry sheets 40 minutes.  Preheat oven to 350°.  Open pastry sheets and cut down the folds to make 3 sections. Cut each into 4 pieces. Brush each section with egg white and sprinkle with sugar. Bake at 350° for 18-20 minutes. Be sure they are golden-brown-don't underbake.
• For filling, cook milk and flour until thick, cool. Transfer to a mixing bowl when cool and add the rest of the ingredients. Beat at least 10 minutes with electric mixer, on top speed, scraping occasionally. Use your whisk attachment if you have one.  It should be very stiff.
• When pastry cools, split pastry pillows in half to make a top and bottom. Carefully remove any soggy dough in the middle. Fill with cream filling.
• These freeze very well.  The temperature to bake these is lower than the box states; you don't want to burn the sugar topping.

This makes 12 puffs suitable for a cookie or dessert tray. Our bakery ones are about half again as large.
Cost about 32¢ each or $ 3.78 per recipe if puff pastry is $3.79 per box
Per Serving : 173 Calories; 12g Fat (62.8% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.