Dutch Puff PIllows

Dutch Puff Pillows on my Grandma's RS Germany cookie plate.
Puff pillows are puff pastry treats that are very popular at the Dutch bakeries here in Iowa.  Since one of our great grandmothers immigrated from Holland, I thought I needed to learn how to make them.  This is the time of year when the bakeries sell hundreds of them to tourists visiting Tulip Time in May.
Here's the recipe I've been making for years, ever since my friend,  Dot, gave me this recipe; she makes her own puff pastry, but I use her filling recipe.  I make my own puff pillows now– except 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.   
The filling is delicious and not too sweet and keeps its shape and is very easy to make. 
Surprisingly they freeze well, with the filling in them.  They don't need to thaw long before serving, or else keep them cold.
This filling is also 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
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...they cost $1.31 each at our local Dutch bakery.
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.


  1. Those are very nice looking. Puff pastry is good, but I don't use it very much.

  2. Those look amazing! I have a box of puff pastry in the freezer that needs to be used, and this sounds like the perfect opportunity.

  3. The filling makes these worth while...it's good in cream puffs or between cake layers too.

  4. These are a huge favorite of mine! I live in the middle of a predominately Dutch county in northwest Iowa. Orange City, a nearby town, also has an annual Dutch Festival like Pella has. Around here these pastries are called almond patties. I think the filling may be different and almond paste is used in the filling, as they are not 'creamy'. They can be ordered from the bakery online if you would like to try them. I will be trying your recipe. I see the bakery is also offering stroopwafels, another big favorite of mine, for a short time.

    1. Hi, Lorita
      In Pella they use the almond paste filling in Dutch letters...you can buy big #10 cans of almond paste in the grocery stores in Pella and the towns around it about this time...Tulip time in Pella begins next week.
      We also like poffertjes, the little round pancake-like goodies that you can buy at Tulip time! This is the time of year I miss not living in Pella any more! There we could walk uptown for the Tulip time goodies.


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