These Strawberries and Cream Puff Pastries are a delightful dessert choice. Prepare them effortlessly using pre-made puff pastry sheets, strawberries, and whipped cream. Sprinkle with powdered sugar when serving for an extra touch of sweetness.
Nothing beats these luscious strawberries and cream puff pastries when you need a gorgeous, simple treat. You only need six ingredients to make them and they are ready in under 30 minutes. The flaky pastry is filled with whipped cream and topped with fresh strawberries, creating a heavenly combination of textures and flavors. This crowd-pleasing delight is ideal for occasions like Valentine’s Day, bridal showers, and baby showers, but be warned: they will vanish in no time, so you might want to make extra!
If puff pastry recipes are your thing, try my popular cheese and garlic puff pastry recipe.
What I Love About This Recipe
- This dessert spread will impress your guests with its gorgeous appearance.
- The puff pastries are filled with fresh fruits and whipped cream, making them refreshing, sweet, and delicious.
- You can customize the puff pastry shapes to suit your preference and occasion. For example, you can make them square or rectangular for a more elegant look or cut them into hearts or stars for a more festive touch.
- This dessert is very affordable and easy to make, as you only need a few ingredients and some store-bought puff pastry. You can prepare them in advance and bake them when you are ready to serve.
- Ready-to-roll puff pastry sheet: Use ready-made pastry sheets to save time. Make sure it is fully defrosted before using it if it is frozen.
- Egg Wash: Combine one egg and 1 tablespoon of water to make the egg wash. This will give the pastry a golden, crispy finish.
- Heavy/double cream: Use full-fat cream to make the whipped cream filling. Alternatively, you can buy readymade whipped cream from a can.
- Sugar: If you are making the whipped cream from scratch, this will sweeten the whipped cream.
- Strawberries: Select fresh strawberries and clean them. Pat the strawberries dry and slice them before adding them to the pastries.
- Icing sugar: For dusting.
For more sweetness, you can drizzle some chocolate sauce on top. Just melt some chocolate in a microwave-safe bowl and drizzle it over the pastries.
To enhance the strawberry flavor, you can spread some strawberry jam between the pastry layers. This will make the pastries more moist and fruity.
How to Make Strawberry puffed pastry
- Preheat the oven to 400°F/200°C/Gas 6 and line a baking tray with baking paper.
2. Remove the puff pastry sheet from the fridge and let them rest for a few minutes before unrolling them to avoid breaking them. Cut the pastry into squares and fold them diagonally to form triangles. Arrange them on the prepared tray with space between them as they expand in the oven.
4. Mix an egg with a tablespoon of water and whisk well. Brush the pastry with the egg mixture and bake for 20 minutes.
5. While the pastry is baking, make the whipped cream filling by whipping double/heavy cream with sugar until stiff peaks form. Transfer the cream to a piping bag with a nozzle and keep it aside for later.
6. Then, cut off the stems and slice the strawberries and set them aside for later.
7. Once the pastry is done, let it cool down and cut it open with a knife. Pipe some cream inside the pastry, put some strawberry slices on top,, then gently close the pastry. Repeat this step for all of the pastries.
8. Sprinkle icing sugar over the pastries and serve these beautiful strawberry-puffed pastries on special occasions.
Tips and tricks
- Allow the Roll to Rest: After rolling your pastry, it’s crucial to let it rest for about five minutes before unrolling it. This pause relaxes the dough, reducing its elasticity and making it less likely to spring back or crack when you unroll it. This step is crucial if you’ve been working the dough extensively, as this can make it more prone to cracking.
- Cool Before Filling: It’s essential to let the pastries cool completely before adding the filling. If the pastries are still warm, the heat can cause cream-based fillings to melt, resulting in a soggy pastry. Cooling the pastries first ensures the filling stays intact and the pastry remains crisp and delicious.
It is best serve and eat these pastries once they are done.
Thanks for reading this recipe; comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Strawberries and Cream Puff Pastries
- baking tray
- Parchment paper
- mixing bowl
- 1 ready to roll puff pastry sheet
- Egg Wash 1 egg + 1 tablespoon of water
- 1-2 cups of heavy/double cream
- 3-5 tablespoon of sugar
- 1 cup of fresh strawberries sliced
- Icing sugar for dusting
- Start by preheating your oven to 400°F (200°C/Gas 6). Prepare a baking tray by lining it with baking paper.
- Take the puff pastry sheet out of the refrigerator. Allow it to rest for a few minutes before you unroll it to prevent any breakage.
- Cut the pastry sheet into equal sized square pieces. Fold each square diagonally to create triangle shapes. Place these triangles on the lined baking tray, ensuring there is enough space between each piece for expansion during baking.
- In a small bowl, combine an egg with a tablespoon of water and whisk until well mixed. Brush this egg wash over the pastry triangles.
- Place the tray in the preheated oven and bake for about 20 minutes.
- While the pastries are baking, prepare the whipped cream filling. Whip double or heavy cream with sugar until you achieve stiff peaks. Transfer this whipped cream to a piping bag fitted with a nozzle and set it aside.
- Remove the stems from the strawberries and slice them. Keep these slices aside for later use.
- Once the pastries are baked, allow them to cool. Then, slice each pastry open with a knife. Pipe a generous amount of whipped cream into each pastry and top with strawberry slices. Gently close each pastry.
- Dust the assembled pastries with icing sugar. Present these exquisite strawberry-filled puff pastries at your special occasions for a delightful treat.
- Rest: After rolling your pastry, rest for about five minutes before unrolling it. This pause relaxes the dough, reducing its elasticity and making it less likely to spring back or crack when you unroll it. This step is crucial if you’ve been working the dough extensively, as this can make it more prone to cracking.
- Shapes: You can cut the dough into squares or rectangles for a different presentation.
- Cool: Let the pastries cool completely before adding the filling. If the pastries are still warm, the heat can cause cream-based fillings to melt, resulting in a soggy pastry.