Strawberries And Cream Puff Pastry Recipes

STRAWBERRY CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

STRAWBERRIES AND CREAM PUFF PASTRY

Steps:

• Preheat oven to 400.
• On parchment lined baking sheet cut your puff pastry in half down the middle, then slice up the sides leaving about 1/2 in rim, be careful not to cut all the way through.
• In bowl mix together your cream cheese, powdered sugar and vanilla.
• Spread your cream cheese mixture over the top of your puff pastry, inside your cut lines.
• Beat your egg and brush it on the sides of the puff pastry.
• Place your slices of strawberry on top of your cream cheese in rows of about 3.
• Bake for about 10-15 minutes or until golden.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

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.

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

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!

STRAWBERRY SHORTCAKE PUFFS

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.

STRAWBERRY CREAM-STUFFED PASTRIES RECIPE BY TASTY

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!

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

STRAWBERRY PUFF PASTRY DESSERT

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 inches 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 mixing bowl, melt the white chocolate; 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. x 2-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.

STRAWBERRIES & CREAM LAYER

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.