Party Sparkling Mango and Prosecco Pastry Cups with Edible Glitter

Name: Party Sparkling Mango and Prosecco Pastry Cups with Edible Glitter
Prep time: 45 min
Cook time: 40 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 box (17.3 oz) (490 g) thawed all-butter puff pastry (two 8 oz sheets), at room temperature; 2 tbsp (25 g) granulated sugar; 1 cup (240 ml) whole milk; 4 large egg yolks, at room temperature; ½ cup (100 g) granulated sugar; 3 tbsp (24 g) all-purpose flour; 1 tbsp (8 g) cornstarch; 2 tbsp (30 g) unsalted butter, cold, cut into small cubes; 1 tsp (5 ml) pure vanilla extract; ¼ cup (60 ml) prosecco or sparkling wine; ¾ cup (180 ml) heavy whipping cream, cold; 2 fresh ripe mango, peeled, pitted, cut into thin slices or cubes; ½ cup (120 ml) prosecco or sparkling wine; 2 tbsp (30 g) honey; ½ tsp (2½ ml) fresh lemon juice; ¼ tsp (1.3 ml) edible glitter (gold, silver, or pearl)

From the MyKitchenBank Kitchen

Elegant individual pastry cups filled with silky prosecco-infused pastry cream, topped with fresh mango, a prosecco reduction drizzle, and shimmering edible glitter. These make a stunning dessert for gatherings—assembled moments before serving to keep the pastry crisp and the flavors bright.

Prep: 45 min
Cook: 40 min
Wait: 1 hr 30 min
Total: 2 hr 55 min
Makes: 8 pastry cups

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Ingredients

8 servings

For the pastry cups
1 box (17.3 oz) (490 g) thawed all-butter puff pastry (two 8 oz sheets), at room temperature
2 tbsp (25 g) granulated sugar
For the pastry cream
1 cup (240 ml) whole milk
4 large egg yolks, at room temperature
½ cup (100 g) granulated sugar
3 tbsp (24 g) all-purpose flour
1 tbsp (8 g) cornstarch
2 tbsp (30 g) unsalted butter, cold, cut into small cubes
1 tsp (5 ml) pure vanilla extract
¼ cup (60 ml) prosecco or sparkling wine
¾ cup (180 ml) heavy whipping cream, cold
For assembly
2 fresh ripe mango, peeled, pitted, cut into thin slices or cubes
For the prosecco glaze
½ cup (120 ml) prosecco or sparkling wine
2 tbsp (30 g) honey
½ tsp (2.5 ml) fresh lemon juice
For garnish
¼ tsp (1.3 ml) edible glitter (gold, silver, or pearl)

Equipment (11)

9-inch (23 cm) round cutter or bowl
Muffin tin (standard 12-cup)
Medium saucepan
Whisk
Wooden spoon
Small saucepan
Shallow 9-inch (23 cm) pie dish
Parchment paper
Baking sheet
Fine sieve or sifter
Small piping bag (optional, 1/8-inch or 3 mm tip)

Steps

Before you start

Chill a metal bowl and whisk for whipping cream
Have all ingredients at the temperatures specified (cold cream, room-temperature egg yolks)
Read through assembly timing so you fill cups no more than 15 minutes before serving

1
Bake pastry cupsOven 400°F / 205°C
- Preheat oven to 400°F (204°C).
- Line a baking sheet with parchment paper.
- Unfold one thawed puff pastry sheet on a work surface and use a 9-inch (23 cm) round cutter or a 9-inch (23 cm) bowl as a template to cut out 4 circles (reroll scraps to get full circles).
- Transfer circles to the baking sheet.
- Prick each circle all over with a fork (leaving a 1-inch border around the edge) to prevent puffing in the center.
- Brush with water and sprinkle 1 tablespoon sugar evenly over the 4 circles.
- Repeat with the second pastry sheet to make 4 more circles and cups, using the remaining 1 tablespoon sugar.
- Bake for 18–22 minutes until the pastry is puffed, golden brown, and crisp.
- The center should be slightly sunken (this is where the filling goes).
- Remove to a wire rack to cool completely, about 20 minutes.
- If the centers are too puffy, gently press them down with the back of a spoon right after they come out of the oven.
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Ready when: Pastry is golden brown, crisp, and centers are slightly sunken
Tip: Do not open the oven door in the first 15 minutes or the pastry may not rise properly. Prick the centers to keep them flat for filling.
2
Make pastry cream base
- Pour the milk into a medium saucepan and bring to a simmer over medium heat, stirring occasionally, about 5 minutes.
- In a medium bowl, whisk together the egg yolks and sugar until pale and thick, about 2 minutes.
- Sift the flour and cornstarch together, then whisk into the egg mixture until smooth.
- Slowly pour the hot milk into the egg mixture while whisking constantly to temper the yolks and prevent scrambling.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly and scraping the bottom and sides with a wooden spoon, for 3–4 minutes until thickened and no raw flour taste remains.
- The mixture should coat the back of a spoon.
- Remove from heat and whisk in the cold butter cubes and vanilla extract until smooth and glossy.
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Ready when: Mixture is thick, coats the back of a spoon, and tastes cooked (no raw flour flavor)
Tip: Whisk constantly to avoid lumps and scorching on the bottom. If lumps form, strain through a fine sieve.
3
Chill pastry cream
- Press a sheet of plastic wrap directly onto the surface of the warm pastry cream to prevent a skin from forming.
- Transfer to the refrigerator and chill for at least 45 minutes, until cold to the touch.
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Ready when: Cream is cold to the touch
Tip: Chilling is essential—cold cream whips better and produces a lighter, fluffier filling.
4
Reduce prosecco glaze
- Pour the prosecco into a small saucepan and bring to a gentle simmer over medium heat.
- Let it bubble gently for 3–4 minutes, allowing about one-third of the liquid to evaporate (this concentrates the flavor and reduces alcohol).
- Whisk in the honey and lemon juice, then remove from heat.
- Let the glaze cool to room temperature, about 10 minutes.
- You should have about 1/3 cup (80 ml) of glossy, amber-colored liquid.
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Ready when: Liquid is reduced by about one-third and has deepened in color slightly
Tip: Simmer gently—vigorous boiling can cause the glaze to reduce too much. Once cool, it will thicken slightly as it sets.
5
Fold in prosecco and whip cream
- Remove the chilled pastry cream from the refrigerator.
- Fold in the 1/4 cup (60 ml) prosecco with a rubber spatula until just combined and no white streaks remain.
- In the chilled metal bowl with the chilled whisk, whip the cold heavy cream to stiff peaks, about 2 minutes.
- Gently fold the whipped cream into the prosecco-pastry cream in two additions, folding just until no white streaks remain.
- The filling should be light, airy, and mousse-like.
- Use immediately or refrigerate for up to 2 hours, covered.
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Ready when: Filling is light, mousse-like, with no white streaks visible
Tip: Do not overbeat the cream or it will become grainy. Fold gently to keep the filling airy and light.
6
Prepare mango
- Slice or cube the peeled, pitted mango into bite-sized pieces or thin slices.
- Place in a small bowl and cover with plastic wrap until ready to assemble, up to 2 hours ahead.
- This prevents browning.
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Ready when: Mango is neatly cut into uniform pieces
Tip: Prepare mango no more than 2 hours before serving to maintain freshness and prevent oxidation.
7
Assemble pastry cups
- Just before serving (no more than 15 minutes ahead to keep pastry crisp), place the 8 cooled pastry cups on a clean, flat work surface.
- Using a spoon or a small piping bag fitted with a 1/8-inch (3 mm) tip, fill each pastry cup with 2–3 tablespoons of the prosecco-cream mousse, building a slight dome in the center.
- Arrange 4–5 mango slices or pieces on top of each filled cup, fanning or arranging them attractively.
- Drizzle a light drizzle of the cooled prosecco glaze (about 1 teaspoon per cup) over the mango and filling.
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Ready when: All 8 cups are filled, topped with mango, and drizzled with glaze
Tip: Assemble just before serving to keep the pastry crisp. If you fill too far ahead, the cream will soften the pastry.
8
Add edible glitter and serve
- Dust each pastry cup lightly with edible glitter just before plating, using your fingertip or a small sieve to apply a pinch evenly across the top.
- Serve immediately on a chilled plate or dessert board.
- The pastry should still be crisp, the cream mousse cool and airy, and the mango fresh and juicy.
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Ready when: Glitter is evenly distributed and cups are plated and ready
Tip: Apply glitter as the final step to ensure it sparkles without absorbing moisture from the filling.

Good to know

Tips

For the crispest pastry, assemble no more than 15 minutes before serving—longer and the cream will soften the crust.
Whisk the prosecco into the cold pastry cream gently and just until combined; overmixing can deflate the airiness you've built.
If the pastry centers puff up too much during baking, gently press them down with the back of a spoon right out of the oven while still warm (they will reinflate slightly as they cool).
Chill all cream-whipping equipment to ensure maximum volume and stability in the mousse.

Make ahead

Pastry cups can be baked up to 1 day ahead and stored in an airtight container at room temperature. The pastry cream base (before whipping cream is folded in) can be made up to 1 day ahead and refrigerated, covered. The prosecco glaze can be made up to 2 hours ahead and stored at room temperature. Mango can be prepped up to 2 hours ahead. Assemble no more than 15 minutes before serving.

Storage & reheating

Store cooled, unfilled pastry cups in an airtight container at room temperature for up to 1 day (they will soften slightly over time). Do not refrigerate baked pastry or it will become tough. Store any leftover filled pastry cups in the refrigerator, covered, for up to 4 hours; the pastry will soften but the mousse will remain creamy. The pastry cream mousse (unfilled, before assembly) keeps, covered, in the refrigerator for up to 2 days. Leftover prosecco glaze stores, covered, at room temperature for up to 5 days. Do not freeze filled pastry cups as the pastry will become soggy upon thawing.

Substitutions

prosecco or sparkling wine → Champagne, cava, or any dry sparkling wine. Use the same volume. The flavor profile will shift slightly but the result will be equally elegant.
fresh ripe mango → Fresh passion fruit pulp, fresh raspberries, or thin-sliced peaches. Choose fruit that is ripe and juicy. Adjust quantity to fill each cup with 4–5 pieces or spoonfuls of fruit.
pure vanilla extract → 1/4 tsp almond extract or a pinch of cardamom powder. Adds a subtle spice note. Use less (1/4 tsp) as these are more concentrated than vanilla.
edible glitter (gold, silver, or pearl) → Finely grated white chocolate, freeze-dried fruit powder, or candied flower petals. Use sparingly for garnish. Candied petals add elegance; chocolate adds richness.