I love custard, too. I have an easy stirred custard you cook on top of the stove (carefully so it won't scorch but it works). It's not as solid as the baked kind but very tasty.
Puff pastry is available at most supermarkets in the frozen section. Pepperidge Farm is the most common variety. It's an awful pain to make it, never tried.
I found people raving over a slice that looked delicious on food.com, read the ingredients, 1 cup custard powder. And that stuff is expensive. I can certainly forgive people allergic to eggs to use it, and I only cooked some up once.
Lots of baked goods you have probably bought and eaten over the years consist of puff pastry, not anything that uses cream puff dough though (choux?)
There are some easier recipes on the web, but they aren't easy enough for me. If you do find and buy frozen puff pastry, it probably should be rolled a little bit.
You might get by with Pillsbury crescent roll dough that isn't perforated, comes in a sheet. In the refrigerated section in a can you have to hit on a seam to open. Then roll it fairly thin and prick it like a pie crust.
Maybe they don't have that in your parts. Too many choices. Walmart has Pepperidge Farm.
I’ve made cream puff dough from scratch, but haven’t had the opportunity to work with puff pastry. Long ago, I made a soft custard recipe (stove top)that I served over apple dumplings. The instructions were from the 1960’s Betty Crocker cookbook. Those recipes were ambrosial! I’ve had homemade baklava made by an experienced Greek client, and my colleagues and I appreciated it very much! I’ve wanted to make crescent roll dough from scratch, but haven’t taken the time to do that yet. Haven’t seen the nonperforated product here yet. Have one or two recipes for an “easy” puff pastry dough, but haven’t attempted them yet. If I were you, I wouldn’t trust my report on homemade puff pastry because I’m not very discriminating and tend to like a lot of stuff that other people consider not palatable.
My area is funny. When I ask about something they stock and they don’t have it, they stock it but I’ve stopped looking for it because I’ve assumed that they won’t act upon a query. I’d rather work with what they have here. Oh, one exception: I’d love to try farro just once. One of my favorite authors (Lisa Scottoline) likes it a lot.