These Strawberries & Cream Pastry Puffs are a blissful bite of heaven that will transport you straight back to childhood bakery treats. Featuring crisp, flaky puff pastry filled with sweet whipped cream, tangy strawberry jam, and fresh strawberries, these delectable pastries are both elegant and nostalgic. Best of all, they’re incredibly simple to make at home!
Why This Recipe Works
When it comes to creating show-stopping yet effortless treats, these Strawberries & Cream Pastry Puffs truly shine. Here’s why you’ll fall in love with this recipe:
- Minimal Ingredients: With just 6 simple ingredients, many of which you may already have in your kitchen, these pastry puffs come together quickly without breaking the bank.
- Incredible Texture Contrast: The combination of crisp, flaky pastry, silky whipped cream, and juicy fresh strawberries delivers an amazing textural experience in every bite.
- Quick Preparation: From start to finish, these beautiful pastries take under 30 minutes to prepare, making them perfect for last-minute entertaining.
- Customizable: The basic recipe can be adapted countless ways – swap in different fruits, add flavorings to the cream, or drizzle with chocolate for endless variations.
- UK Bakery Classic: This recipe recreates those beloved pastry shop treats many of us remember from childhood, bringing a taste of nostalgia to your home kitchen.
These pastry puffs are perfect for afternoon tea, brunch gatherings, baby showers, or anytime you need a light yet impressive dessert. Be warned though – they tend to disappear within minutes!
Strawberries & Cream Pastry Puffs Ingredients
See the recipe card for full information on ingredients and quantities.
- Ready-roll puff pastry: Using store-bought puff pastry saves time while ensuring consistent results. One standard sheet makes approximately 10 pastry puffs. Allow refrigerated pastry to come to room temperature for about 5 minutes before unrolling to prevent cracking.
- Egg wash: A simple mixture of 1 small egg and 1 teaspoon of milk or water creates that beautiful golden finish on the baked pastry.
- Double cream (250ml): Also known as heavy cream or whipping cream, this forms the luxurious filling. For best results, chill the cream and mixing bowl before whipping.
- Icing sugar (30g): This fine powdered sugar sweetens the whipped cream and provides a beautiful dusting on top of the finished pastries.
- Strawberry jam (10 tablespoons): Adds a sweet-tart fruity layer that complements the fresh strawberries. Choose a good quality jam for the best flavor.
- Fresh strawberries: Approximately 5 large strawberries, washed, dried, and thinly sliced, provide both visual appeal and a burst of fresh flavor.
Tips and Substitutions
Perfect Puff Pastry Handling:
- Allow your pastry to rest at room temperature for 5-10 minutes before unrolling to prevent cracking and breaking.
- For even baking, prick the pastry rectangles with a fork before baking to prevent them from puffing up unevenly.
- If you notice the pastry starting to puff too much during baking, gently press it down with a clean tea towel.
Filling Variations:
- Berry Bonanza: Swap strawberries for raspberries, blueberries, or a mixed berry combination for different flavor profiles.
- Chocolate Indulgence: Add a drizzle of melted chocolate over the finished pastries or fold cocoa powder into the whipped cream.
- Citrus Twist: Add a teaspoon of lemon or orange zest to the whipped cream for a bright citrus note.
- Vanilla Bean: Enhance the cream by adding the seeds of half a vanilla pod or a teaspoon of vanilla extract.
Make Ahead Options:
- Prepare the pastry rectangles and bake them up to 24 hours ahead. Store in an airtight container once completely cooled.
- Only assemble the pastries just before serving to maintain maximum crispness. The filled pastries will begin to soften after about an hour.
Serving Suggestions:
- For a more elegant presentation, use a star-tipped piping bag for the whipped cream.
- Create a dessert board with the pastry puffs as the centerpiece, surrounded by extra fresh berries, chocolate dipping sauce, and edible flowers.
How to Make Strawberries & Cream Pastry Puffs
- Prepare the Pastry: Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper. Unroll the puff pastry sheet onto a lightly floured surface and cut it into 10 equal rectangles using a sharp knife or pizza cutter.
- Prepare for Baking: Transfer the pastry rectangles to the prepared baking sheet, leaving space between each one as they will expand during baking. Whisk together the egg and milk or water to create your egg wash, then brush the tops of the pastry rectangles.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes until the pastries have puffed up and turned a beautiful golden brown. Remove from the oven and allow to cool completely on a wire rack.
- Prepare the Filling: While the pastries are cooling, pour the chilled double cream into a large mixing bowl. Add the icing sugar and whip until stiff peaks form – the cream should hold its shape when the beaters are lifted.
- Prepare the Strawberries: Wash and thoroughly dry the strawberries, then remove the stems and slice them into thin pieces.
- Assemble the Pastries: Once the pastries have cooled completely, use a serrated knife to carefully slice each rectangle horizontally. Spread about a tablespoon of strawberry jam on the bottom half of each pastry.
- Add Fillings: Pipe or spoon a generous amount of whipped cream over the jam layer, then arrange several slices of fresh strawberry on top of the cream. Feel free to adjust the amount of cream to your preference – using less will make the pastries easier to eat.
- Finish and Serve: Gently place the top pastry half over the fillings and dust generously with icing sugar. Serve immediately for maximum crispness and flavor.
Recipe FAQs
Can I make these pastry puffs ahead of time? You can bake the pastry rectangles up to a day ahead and store them in an airtight container once completely cooled. However, I recommend assembling them no more than an hour before serving to maintain the crispness of the pastry.
My cream isn’t whipping to stiff peaks. What am I doing wrong? For successful whipping, ensure your cream, bowl, and beaters are all well-chilled. Also, make sure you’re using double cream (heavy cream) with at least 35% fat content. If it’s still not whipping, try adding the icing sugar earlier in the process, as it helps stabilize the cream.
Can I use frozen strawberries? Fresh strawberries work best for this recipe as they provide the perfect texture contrast. Frozen strawberries tend to release too much moisture when thawed, which can make the pastries soggy.
My pastry didn’t puff up properly. What happened? Several factors can affect puffing: The oven wasn’t hot enough when the pastries went in, the pastry was overworked, or the egg wash may have dripped down the sides and sealed the layers together. Make sure your oven is fully preheated and handle the pastry gently.
How do I stop my pastries from becoming soggy? Ensure the pastries are completely cooled before assembly, and consider creating a barrier between the jam and pastry by brushing the inside with melted white chocolate and allowing it to set before adding fillings.
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Strawberries & Cream Pastry Puffs Recipe
Description
These delightful Strawberries & Cream Pastry Puffs combine crisp, flaky puff pastry with sweetened whipped cream, tangy strawberry jam, and fresh berries for an elegant dessert that’s ready in minutes.
Ingredients
- 1 sheet ready-roll puff pastry
- 1 small egg + 1 tsp milk or water (for egg wash)
- 250ml double cream
- 30g icing sugar, plus extra for dusting
- 10 tbsp strawberry jam
- Approximately 5 large strawberries, sliced
Instructions
- Preheat your oven to 200°C (180°C fan) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet and cut it into 10 equal rectangles.
- Place the rectangles on the prepared baking sheet, leaving space between each one.
- Mix the egg with milk or water and brush over the tops of the pastry rectangles.
- Bake for 8-10 minutes until golden and puffed. Allow to cool completely.
- While cooling, whip the double cream with icing sugar until stiff peaks form.
- Slice the cooled pastries horizontally with a serrated knife.
- Spread approximately 1 tablespoon of strawberry jam on the bottom half of each pastry.
- Pipe or spoon whipped cream over the jam layer.
- Arrange sliced strawberries on top of the cream.
- Place the top pastry half over the fillings and dust with icing sugar.
- Serve immediately for maximum enjoyment.
Notes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10 pastries