Description
Flaky puff pastry filled with sweet and tangy homemade strawberry filling, topped with light whipped cream. An easy and delightful treat!
Ingredients
Scale
- 1 package (14.1 ounces) frozen puff pastry sheets, thawed
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: Sprinkles for decoration
Instructions
- In a medium saucepan, combine sliced strawberries, granulated sugar, cornstarch, and water. Whisk to ensure even distribution of cornstarch.
- Cook over medium heat, stirring constantly to prevent sticking.
- Bring to a simmer and continue stirring until the mixture thickens.
- Reduce heat to low and simmer for 5-7 minutes, or until strawberries soften and the filling reaches your desired consistency.
- Stir in lemon juice.
- Remove from heat and let the strawberry filling cool completely.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Gently unfold the thawed puff pastry sheets on a lightly floured surface.
- Cut each puff pastry sheet into squares, rectangles, or desired shapes (approximately 3-inch squares).
- Optional: Score the edges of each pastry square with a knife, about 1/4 inch from the edge, being careful not to cut all the way through.
- In a small bowl, whisk the egg. Brush the tops of the puff pastry squares with the beaten egg.
- Spoon a generous amount of the cooled strawberry filling onto the center of each puff pastry square.
- Optional: Sprinkle the tops of the pastries with sprinkles before baking.
- Bake for 15-20 minutes, or until the puff pastry is golden brown and puffed up.
- Remove the pastries from the oven and let them cool on a wire rack.
- Place a metal mixing bowl and whisk in the freezer for about 15 minutes.
- Pour the heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract.
- Whip the cream until stiff peaks form. Be careful not to overwhip.
- Once the pastries have cooled, top each one with a dollop of freshly whipped cream.
- Optional: Garnish the pastries with a fresh strawberry slice or a sprinkle of powdered sugar.
- Serve immediately and enjoy!
Notes
- Make sure the strawberry filling is completely cooled before assembling the pastries to prevent melting the puff pastry.
- Keep an eye on the pastries while baking, as baking times may vary depending on your oven.
- For best results, serve the pastries fresh. They can be stored in the refrigerator for a day or two, but the puff pastry may lose some of its crispness.
- You can use store-bought whipped cream if you prefer.
- Feel free to experiment with different fruit fillings, such as blueberries, raspberries, or peaches.
- Prep Time: 25 minutes
- Cook Time: 25 minutes