This strawberries and cream puff pastry dessert has the perfect combination of creamy and crunchy. And the strawberries also add such a refreshing sweet and tangy flavor. So what I am trying to say is that this easy pastry is the perfect dessert to make!
This is probably one of my favorite desserts, and not because it’s so so easy to make or because it’s absolutely delicious, but because my mom used to make it for us growing up. My older brother, who doesn’t really have a sweet tooth LOVES this dessert. Every time he goes home to visit, my mom makes a huge batch for him. My brother is actually the reason I learned to make it. He was coming to visit me, and I wanted to make him all his favorites. So I called my mom up and asked her for the recipe. I’ve been making it for my kids and guests ever since.
Details
You’re going to start by cutting the puff pastry into squares or triangles. If your puff pastry is frozen, you’re going to want to put it in the fridge the night before or leave it on the counter for an hour to defrost.
Put those squares or triangles on a baking sheet lined with parchment paper and put it in a oven preheated to 350 degrees. Leave it in the oven for about 12-15 minutes or until it’s golden brown.
You’re going to make the cream by whisking together heavy cream, flour, powdered sugar, an egg, and vanilla extract. The most important thing about this is that you want to make sure you whisk all these ingredients BEFORE putting them on the stove. By doing this, you will avoid the flour turning into clumps, and nobody wants a clumpy cream. After everything is well incorporated, you’re going to put it on the stove on medium heat, constantly stirring. It’s important you don’t stop stirring or else the cream will burn. Once the cream starts to thicken, put it on the side to cool.
Once the puff pastry is out of the oven cut them horizontally and fill them each with a spoon of cream and a slice of strawberry. Sift some powdered sugar on the top of each one, and you’re done! Now just serve this easy strawberries and cream pastry dessert do your family and friends and enjoy the accolades that come in.
Storing
I would make this a few hours before you plan to eat it and leave it out in room temperature. Once you put the completed puff pastry in the fridge it will get soggy and lose its crunch. It will still taste amazing, though! That’s why I recommend making the cream in advance and storing it in the fridge until you’re ready to make the puff pastry. If you do make the cream in advance, it will probably thicken a lot more in the fridge. You can add some milk to it and stir well to thin it out to your liking. The completed puff pastry and the cream can both last in the fridge up to 4 days.
Super Easy Strawberries and Cream Puff Pastry
Ingredients
- 1 puff pastry sheet size 9.75" X 10.5"
- 1 cup heavy cream
- 2 tbsp all purpose flour
- 3 tbsp powdered sugar (plus more to sift on completed pastry)
- 1 egg
- 2 tsp vanilla extract
- 3 large strawberries Sliced
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Cut the puff pastry sheet into squares. Put them on the lined baking sheet about an half inch apart. Put them in the oven for 12-15 minutes, or until golden brown.
- To make the cream, whisk together the heavy cream, flour, powdered sugar, egg, and vanilla extract. When it's fully incorporated put it on the stove on medium high heat while constantly whisking. It's very important that you do not stop whisking because the cream can burn very quickly. Once the cream thickens (about 2-3 minutes), put it on the side to cool.
- Once the cream is cool and the puff pastry is out of the oven, cut each pastry square in half horizontally and fill with a spoon of cream and slice of strawberry. Sift some powdered sugar on stop of each puff pastry square.
Video
Notes
- Make sure to whisk all the cream ingredients together first, before putting it on the stove. This will prevent the flour from clumping up.
- You can make the cream in advance and store it in the fridge until you’re ready to make the pastry. If you do that, the cream will thicken in the fridge, you can thin it out by mixing some milk into it.
- Once the completed puff pastry goes in the fridge, it will lose its crunch and get soggy (will still be delicious though). So it’s best to make it a few hours before you’re planning on serving it, and leave it out until then.
