Strawberry Cream Puff Pastry Squares
These Strawberry Cream Puff Pastry Squares combine flaky pastry, luscious whipped cream, and fresh strawberries for a quick, elegant dessert everyone will love.
Servings: 9 servings
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed
- 1 cup fresh strawberries sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 cup water
- 1/4 cup granulated sugar
Instructions
Preparation and Baking
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the thawed sheet of puff pastry on the parchment and gently press out any creases. Using a sharp knife, cut the pastry into 9 equal squares. Place the squares evenly spaced on the baking sheet. To help the pastry puff up nicely, prick the center of each square lightly with a fork. Bake for 15-18 minutes or until golden brown and puffed. Remove from oven and let cool completely.
Strawberry Glaze
- While the pastry bakes, combine the water, granulated sugar, and cornstarch in a small saucepan over medium heat. Stir constantly until the mixture thickens and becomes clear, about 3-5 minutes. Remove from heat and fold in the sliced strawberries. Let the glaze cool to room temperature; it will continue to thicken as it cools.
Whipped Cream
- In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer or whisk until stiff peaks form. This fluffy cream will add a luscious layer to your pastry squares.
Assembly
- Once the puff pastry squares are fully cooled, spread a generous layer of whipped cream on each square. Spoon the strawberry glaze over the cream, making sure to include some of the sliced strawberries for a rich texture and fresh taste.
- Arrange the squares on a serving platter. For an added touch, you can garnish with fresh mint leaves or a light dusting of powdered sugar. Serve immediately for the best texture, or refrigerate for up to a few hours before serving.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Electric Mixer or Whisk
- Small Saucepan
- Sharp Knife
- Spatula
Notes
- Make sure your puff pastry is fully thawed but still cold before baking to ensure the best puff and flakiness.
- Whip the cream just until stiff peaks form to avoid overbeating, which can turn it into butter.
- The strawberry glaze can be made a day ahead and refrigerated; stir before assembling.
- For less sweetness, reduce powdered sugar in whipped cream or sugar in the glaze.
- Assemble shortly before serving to prevent the puff pastry from getting soggy.