There’s something magical about the combination of flaky pastry and sweet, juicy strawberries. These Strawberry Flaky Puffs capture that perfect balance in a delightful treat that’s impressive enough for company yet simple enough for a weekend baking project. The buttery layers shatter delicately with each bite, revealing a pocket of jammy strawberry filling that’s both bright and comforting.
I developed this recipe during strawberry season when my kitchen counter was overflowing with ruby-red berries. While they’re wonderful with fresh berries at their peak, these puffs work beautifully with frozen strawberries too, making them a year-round treat that brings a touch of sunshine to even the coldest winter day.
Why You’ll Love This
- Uses store-bought puff pastry for a shortcut that doesn’t sacrifice flavor or texture
- Requires just 7 simple ingredients you likely already have on hand
- Can be prepped ahead and baked just before serving for warm, fresh-from-the-oven treats
- Adaptable to whatever berries are in season or available in your freezer
- Perfect for breakfast, brunch, afternoon tea, or dessert with a scoop of vanilla ice cream
Ingredients
- 1 sheet puff pastry (store bought)
- 1 cup strawberries, sliced
- 1/4 cup of sugar
- 1/4 cup lemon juice
- 8 oz. cream cheese
- 1/3 cup sugar
- 1/2 cup heavy cream
- 2 teaspoon vanilla
- 1/4-1/2 teaspoon almond extract
- Additional fresh strawberries, sliced
- Powdered sugar, for dusting
Instructions
- Preheat oven to 400°F (200°C). Prepare cookie sheet with parchment paper or a silicone baking mat.
- Cut one sheet of puff pastry into 6 equal pieces. Place pieces of puff pastry on the prepared pan and bake for 10-15 minutes or until puffy and golden brown.
- While the puff pastry is baking, add 1 cup of sliced strawberries to a medium saucepan. Add sugar and lemon juice. Heat pan over medium heat to soften fruit. Mash strawberries with a fork or potato masher. Turn heat to low and let mixture cook for 15-20 minutes until it thickens. Stir often to prevent burning.
- In a medium bowl, mix cream cheese and sugar until smooth, 1-2 minutes with mixer. Add heavy cream and mix until cream is incorporated and mixture fluffs up a little, 1-2 minutes. Add vanilla and almond extract and mix for another minute.
- When cool, slice or slit puffs in half horizontally. Use a knife or offset spatula to spread several tablespoons of cream cheese mixture on the bottom half. Layer 4-6 sliced fresh strawberries on top of the cream cheese. Spoon one to two tablespoons of strawberry compote over the strawberries. Place the top part of the puff over the strawberries.
- Sift powdered sugar over the top of each assembled puff. Serve immediately and enjoy.
Tips & Variations
- For a mixed berry version, substitute half the strawberries with blueberries or raspberries.
- Add 1/2 teaspoon of vanilla extract or 1/4 teaspoon of almond extract to the berry mixture for an aromatic twist.
- For a creamier filling, add a small dollop of cream cheese or mascarpone in the center before adding the berries.
- If using frozen strawberries, thaw and drain them well before mixing with other ingredients to prevent soggy pastry.
- Make sure your puff pastry is cold but pliable when working with it. If it gets too warm, return it to the refrigerator for 15 minutes.
- For a more elegant presentation, use a pizza cutter to cut thin strips from the corners of each square, then twist them decoratively over the filling.
Serving Suggestions
These Strawberry Flaky Puffs are wonderful on their own, but they truly shine when served with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. The cool creaminess perfectly complements the warm, flaky pastry and tangy-sweet berries.
For a beautiful brunch spread, serve these puffs alongside a savory egg dish and a simple green salad dressed with a light vinaigrette. The contrast of flavors will delight your guests and create a balanced meal that feels special without requiring hours in the kitchen.
Notes
- Store leftover puffs in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5-7 minutes to restore crispness.
- The puffs are done when the pastry is deeply golden and you can see the filling bubbling slightly.
- For make-ahead preparation, assemble the puffs and freeze them unbaked. When ready to serve, bake directly from frozen, adding 5-7 minutes to the baking time.
FAQs
Can I make these with other fruits?
Absolutely! This recipe works beautifully with blueberries, peaches, apples, or cherries. Just make sure to adjust the sugar level based on the sweetness of your fruit.
Why did my pastry not puff up as expected?
The key to flaky, puffy pastry is keeping it cold until it hits the hot oven. If your pastry got too warm during preparation, it might not rise as dramatically. Next time, try chilling the assembled puffs for 15 minutes before baking.
Can I use homemade puff pastry instead of store-bought?
Yes! Homemade puff pastry works wonderfully in this recipe and will give you even flakier results. Just roll it to about the same thickness as store-bought (approximately 1/8 inch).
My filling leaked out during baking. What went wrong?
This can happen if the pastry isn’t sealed well or if there’s too much filling. Make sure to leave adequate border around the edges and don’t overfill. A light pinch at the corners where the pastry overlaps can help secure the filling.
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