Strawberry Flaky Puff Pastry (Printable Format)
Crisp pastry layered with cream cheese and fresh strawberries for a delightful treat.
# Needed Ingredients:
→ Pastry Base
01 -
1 sheet store-bought puff pastry
→ Strawberry Compote
02 -
1 cup fresh strawberries, sliced
03 -
60 ml (4 tablespoons) lemon juice
04 -
50 g (1/4 cup) granulated sugar
→ Cream Cheese Filling
05 -
225 g (8 ounces) cream cheese, softened
06 -
67 g (1/3 cup) granulated sugar
07 -
120 ml (1/2 cup) heavy cream
08 -
10 ml (2 teaspoons) vanilla extract
09 -
1.25–2.5 ml (1/4–1/2 teaspoon) almond extract
→ Finishing Touches
10 -
Powdered sugar, for dusting
11 -
Fresh strawberries, sliced, for garnish
# Preparation Steps:
01 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
02 -
Cut the puff pastry sheet into six equal rectangles. Arrange on the prepared tray and bake for 10–15 minutes, until golden brown and puffed. Set aside to cool fully.
03 -
In a medium saucepan, combine 1 cup sliced strawberries, 1/4 cup granulated sugar, and 4 tablespoons lemon juice. Cook over medium heat, lightly mashing the berries. Simmer on low for 15–20 minutes, stirring often, until thickened. Cool completely.
04 -
In a bowl, blend softened cream cheese and 1/3 cup sugar with an electric mixer until smooth, 1–2 minutes. Add heavy cream and beat until slightly aerated, 1–2 minutes. Incorporate vanilla and almond extracts and mix for 1 minute.
05 -
Slice each baked pastry horizontally. Spread several tablespoons of the cream cheese filling onto the lower half, layer with 4–6 fresh strawberry slices, and spoon 1–2 tablespoons strawberry compote on top. Cap with the upper pastry half.
06 -
Dust assembled pastries with powdered sugar before serving. Garnish with additional fresh strawberry slices as desired.
# Supplementary Details:
01 -
Ensure pastries cool completely prior to assembly to maintain filling texture and structural integrity.