Strawberries and Cream Puff Pastries

5 from 1 vote

Strawberries and Cream Puff Pastries

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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack, Sweet Treat

Cuisine: Dessert, pastry

Servings: people

Calories: 268kcal

Author: Jen Sim

Equipment

1 baking tray
Parchment paper
1 mixing bowl

Ingredients

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

Instructions

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.

Video

Notes

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.

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