Strawberry Cream Puff Pastry Recipes

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STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY

Here's what you need: strawberry, cream cheese, powdered sugar, milk, large egg, water, puff pastry, powdered sugar, chocolate syrup

Provided by Betsy Carter

Categories     Desserts

Yield 8 servings

Number Of Ingredients 9



Strawberry Cream-Stuffed Pastries Recipe by Tasty image

Steps:

  • In a food processor or blender, puree the strawberries until smooth.
  • Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes, until the puree is cold.
  • In a separate large bowl, beat the cream cheese and ½ cup (80 g) of powdered sugar together with an electric hand mixer. Mix in the milk and strawberry puree. Set aside.
  • In a small bowl, whisk the beaten egg and water together. Set aside.
  • Preheat the oven to 400˚F (200˚C).
  • Roll a foot-long (30 cm) piece of aluminum foil into a tube. Repeat with 3 more pieces of foil to make 4 tubes total.
  • On a cutting board, roll the puff pastry out to 13 inches (33 cm) by 13 inches (33 cm). Slice the puff pastry lengthwise into 1½ inch-wide (4 cm) strips.
  • Wrap 2 of the strips around a foil tube, brushing the edges with egg wash and gently pressing together to adhere. Repeat with the remaining pastry strips and foil tubes.
  • Balance the ends of the foil tubes over the edges of a roasting pan or baking sheet so the pastry isn't touching the surface of the pan. Brush egg wash all over the pastry spirals.
  • Bake for 25 minutes, until golden brown.
  • Let the pastry tubes rest at room temperature for 5 minutes. Gently remove the foil tubes. Transfer the pastry tubes to a baking sheet lined with parchment paper and bake for 5 more minutes. Let cool to room temperature.
  • Fill a piping bag or zip-top bag fitted with a round tip with the cream cheese mixture. Pipe the cream cheese filling into the pastry tubes.
  • Dust with powdered sugar and drizzle with chocolate syrup.
  • Enjoy!

Nutrition Facts : Calories 482 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, Sugar 15 grams

2 cups strawberry, stemmed, quartered
16 oz cream cheese
½ cup powdered sugar
¼ cup milk
1 large egg
1 tablespoon water
11 oz puff pastry, 1 packages, thawed
2 tablespoons powdered sugar, for dusting
chocolate syrup, for serving

STRAWBERRY PUFF PASTRY DESSERT

My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. I don't use puff pastry often, but it was simple to work with. My husband declared it one of the best desserts ever.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 9



Strawberry Puff Pastry Dessert image

Steps:

  • Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. , Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool., Place 2-1/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream., Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down. , Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. ,

Nutrition Facts : Calories 432 calories, Fat 26g fat (12g saturated fat), Cholesterol 50mg cholesterol, Sodium 227mg sodium, Carbohydrate 45g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.

1 package (17.3 ounces) frozen puff pastry
5 cups sliced fresh strawberries, divided
6 ounces white baking chocolate, chopped
1 package (8 ounces) cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/3 cup malted milk powder
2 cups heavy whipping cream, whipped
Strawberry syrup, optional

STRAWBERRY SHORTCAKE PUFFS

When my wonderful friend Kelly brought me a pint of strawberries, I didn't want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 5



Strawberry Shortcake Puffs image

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

Nutrition Facts : Calories 246 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 76mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

1 sheet frozen puff pastry, thawed
4 cups fresh strawberries, sliced
1/4 cup plus 3 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Provided by Marcela Valladolid

Categories     dessert

Time 1h10m

Yield 12 servings (2 braids)

Number Of Ingredients 9



Strawberry (or any Berry Really) Puff Pastry Braid image

Steps:

  • Preheat the oven to 400 degrees F.
  • Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
  • Beat the egg and 1 tablespoon water in a small bowl with a fork.
  • Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
  • Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

One 8-ounce package cream cheese, at room temperature
2 tablespoons sour cream
1/3 cup granulated sugar
1 egg
One 17.3-ounce package frozen puff pastry, thawed
All-purpose flour, for dusting
10 strawberries, sliced
Demerara sugar, for garnish
1/4 cup pistachios, chopped

LAYERED STRAWBERRY CREAM PUFF CAKE (MILLE-FEUILLE) RECIPE BY TASTY

Here's what you need: puff pastry, sugar, egg yolks, sugar, cornstarch, vanilla extract, milk, strawberries

Provided by Rie McClenny

Categories     Desserts

Yield 3 servings

Number Of Ingredients 8



Layered Strawberry Cream Puff Cake (Mille-Feuille) Recipe by Tasty image

Steps:

  • In a microwave-safe bowl, whisk the yolks and sugar until pale in color.
  • Add cornstarch and whisk well. Add the vanilla extract and milk. Whisk until well combined.
  • Loosely cover the bowl with plastic wrap and microwave for 4 minutes, stirring halfway through. Remove plastic and stir.
  • Cover with a plastic wrap and chill at least 30 minutes.
  • Cut the thawed puff pastry into three equal-sized rectangles.
  • Pierce each piece of puff pastry with a fork.
  • Heat a nonstick pan over low heat. Place the puff pastry in the pan and cook for 10 minutes.
  • Flip the puff pastry sheets, and place a lid on the top of the pan. Cook for 10 minutes.
  • Remove the lid and sprinkle 1 teaspoon of sugar on sheet of puff pastry. Flip the pastry over so that the sugared side is on the bottom.
  • Bring the heat up to high. Place a piece of parchment paper over the puff pastry and weigh it down with another pan. Once the surface is caramelized, about 1-2 minutes, remove from the heat and let cool to room temperature on a cooling rack.
  • Place the custard in a piping bag fitting with an large round tip.
  • Pipe the custard on one sheet of puff pastry. Top with a layer of sliced strawberries, then pipe another row of custard. Top with another sheet of puff pastry, custard, sliced strawberries, custard, and the remaining puff pastry sheet.
  • Dust the top with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 68 grams, Fat 37 grams, Fiber 2 grams, Protein 14 grams, Sugar 25 grams

1 sheet puff pastry, thawed
3 teaspoons sugar
2 egg yolks
⅓ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup milk
6 strawberries, sliced

STRAWBERRIES & CREAM LAYER

Turn strawberries and cream into a pudding to remember with the simple addition of puff pastry sheets

Provided by Barney Desmazery

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 40m

Number Of Ingredients 6



Strawberries & cream layer image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Roll the pastry out to a square about 30 x 30cm. Lay on a large baking sheet, place another sheet on top and bake for about 20 mins until golden. Heat the grill to high, dust the pastry liberally with icing sugar and carefully caramelise under the grill. Dust with another layer of icing sugar and return to the grill to caramelise again. While warm, cut the pastry biscuits into 12 neat rectangles, trimming the edges as you go. These can now be kept in an airtight container for a day.
  • Halve or quarter the strawberries, depending on their size, then dust with a little icing sugar and set aside. Split the vanilla pod and scrape the seeds into the cream, then whip lightly with the caster sugar until it just holds its shape.
  • To assemble, place a blob of cream on each plate and, at jaunty angles, stack the biscuits, cream and strawberries.

Nutrition Facts : Calories 931 calories, Fat 60 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 62 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.81 milligram of sodium

375g block all-butter puff pastry
4 tbsp icing sugar
450g ripe strawberry , or normal and wild
1 vanilla pod , or 1 tsp vanilla extract
284ml pot double cream
140g golden caster sugar

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