Strawberry Pastry

Strawberry pastry is a delightful combination of flaky puff pastry, smooth custard, and sweet, juicy strawberries. This simple recipe brings together fresh flavors and a touch of elegance. this guide will walk you through everything you need to know to make these treats at home.

Why We Love This Strawberry Pastry!

There’s truly something special about strawberry pastry that makes them irresistible:

  • Flavor Harmony: The balance of creamy custard, flaky buttery pastry, and fresh, sweet strawberries creates a perfect harmony of flavors. Each bite offers a delightful mix of rich, fruity, and delicate notes that are simply mouthwatering.
  • Elegant Appearance: Not only does this pastry taste amazing, but it also looks like a work of art. The glossy glaze, vibrant strawberries, and crisp pastry make it a stunning centerpiece for any occasion, whether it’s a casual treat or a special celebration.
  • Customizable: One of the best things about this recipe is its versatility. You can easily adapt it by trying different fillings, such as lemon curd, chocolate ganache, or even a berry compote. The glaze and garnishes can also be changed to match the season or your personal taste.
  • Approachable for Beginners: Despite its elegance, strawberry pastry is surprisingly easy to make. Even if you’re new to baking, you can achieve fantastic results with just a little patience. The step-by-step process is simple, making it a perfect choice for novice bakers looking to impress with a homemade dessert.

Ingredients for Strawberry Pastry

Ready-rolled puff pastry – I recommend using ready-rolled puff pastry for convenience. This pre-made dough saves time and ensures the pastry’s light, flaky layers. If you choose to make your own puff pastry from scratch, be prepared for a longer preparation time and more steps, but the result will be equally delicious.

Strawberries – Fresh, ripe strawberries are essential for this recipe. The bright color and juicy sweetness of fresh strawberries bring a refreshing, natural flavor to the dessert. Frozen strawberries can be used as a substitute, but be sure to thaw and pat them dry to prevent excess moisture from making the pastry soggy.

Strawberry jam – Adds a layer of sweetness and acts as a glue to hold the crème patisserie in place. It also gives the pastry a glossy finish. While homemade strawberry jam is an option, store-bought works perfectly fine and saves time.

Egg yolks – The egg yolks are the base for the crème patisserie, creating a rich, creamy filling. Be sure to separate the yolks carefully to avoid introducing any egg whites into the mixture.

Cornflour (cornstarch) – Used to thicken the custard and create a smooth, velvety texture. If you’re in a pinch, you can substitute cornflour with plain flour (all-purpose), but the custard may not be as smooth and thick.

Vanilla extract – Adds depth and fragrance to the custard filling. You can substitute with vanilla bean paste or the seeds scraped from a vanilla pod for an even richer flavor.

Butter – Butter is used in the crème patisserie to add richness and a smooth finish. It also helps emulsify the custard. If you need to substitute, use plant-based butter for a vegan version, or opt for unsalted butter to control the amount of salt in the recipe.

How to Make Strawberry Pastry

Creating strawberry pastry is easier than you might think.

Step 1: Prepare the Pastry
Preheat your oven to 200°C (180°C fan) or 350°F. Roll out the puff pastry and cut out eight circles using a large cutter. Gently mark a smaller circle inside each pastry round to form a border. Place the pastry circles on a baking tray lined with parchment paper or lightly dusted with flour. Brush each piece with beaten egg white and sprinkle with caster sugar for a golden, glossy finish. Bake for 10 minutes, or until the pastries are puffed and golden brown. Let them cool completely.

Step 2: Make the Crème Patisserie
In a bowl, whisk the egg yolks and sugar together until the mixture becomes pale and fluffy. Add the cornflour and mix well. Warm the milk in a saucepan over medium heat until it’s nearly boiling. Slowly add the hot milk to the egg mixture while whisking continuously to avoid curdling. Place the mixture back into the saucepan and cook over low heat, stirring continuously, until it thickens. Add the vanilla extract and butter, stirring until smooth and glossy. Strain the custard if needed to remove lumps. Cover the crème patisserie with cling film, ensuring it touches the surface, to prevent skin from forming.

Step 3: Assemble the Pastries
Carefully cut around the scored inner circles of the baked pastry and remove the centers to create shells. Spoon a teaspoon of strained strawberry jam into the base of each pastry shell. Spoon in about three teaspoons of crème patisserie into each one. Top with a whole strawberry and drizzle a light glaze made from warmed jam over it. Garnish with a fanned strawberry or a dusting of powdered sugar if desired.

Strawberry

Expert Tips for Strawberry Pastry

Chill Your Ingredients: For the flakiest, most delicate pastry, it’s essential to keep your puff pastry and butter chilled until you’re ready to use them. The colder these ingredients are, the better the layers will form during baking, leading to a light and crispy texture.

Perfect Your Crème Patisserie: When making the custard, stir constantly to avoid any lumps. The key to a smooth, velvety crème patisserie is patience and attention. If the custard becomes too thick while cooking, simply add a splash of milk to loosen it up. Be careful not to overcook, as this can cause the custard to curdle.

Freshness is Key: The strawberries are the star of this dessert, so make sure to choose fresh, ripe, and juicy ones. Look for berries that are vibrant in color and firm to the touch—this will ensure the best flavor and texture when they’re used as a topping.

Assemble Just Before Serving: To keep the puff pastry crispy, it’s best to assemble the pastries just before serving. If you fill and garnish them too early, the custard may cause the pastry to lose its crispness. By assembling right before serving, you’ll ensure each bite is as fresh and flaky as possible.

Common Mistakes to Avoid

Overbaking the Pastry: One of the most common mistakes when making puff pastry is overbaking it. Doing so can cause the pastry to become overly browned or even bitter, which will affect its delicate flavor. Always keep an eye on the pastry as it bakes, and remove it from the oven as soon as it turns golden and crispy. This ensures the pastry stays light, flaky, and perfectly cooked.

Skipping the Glaze: The glaze is not just for looks—it serves to enhance the strawberry flavor while giving the pastry a glossy, beautiful finish. Skipping this step might leave the pastries looking dull and can miss an opportunity to elevate the flavor profile. A smooth, fruity glaze adds depth and brings all the components of the pastry together.

Serving Immediately After Assembly: While it’s tempting to serve the strawberry pastry right after putting them together, it’s better to let the custard set slightly within the pastry shell before serving. This helps the custard hold its shape, preventing it from spilling over and giving the dessert a better texture and structure. Allowing it to rest for a few minutes also allows the flavors to meld together for a more harmonious taste.

Vegan Adaptations

For a plant-based version of strawberry pastry, making a few simple swaps will ensure you can still enjoy this delicious treat:

  • Vegan Puff Pastry: Many store-bought puff pastry brands are naturally vegan, as they are made without dairy or eggs. Just double-check the label to ensure it’s plant-based, and you’re good to go!
  • Vegan Crème Patisserie: Replace the egg yolks in the custard with cornstarch, which will help thicken the mixture while keeping it creamy. Use almond milk, oat milk, or another plant-based milk in place of dairy milk for a fully vegan custard base.
  • Vegan Butter: Swap out the butter for a vegan alternative, such as coconut oil or a plant-based margarine. This will keep the creamy richness of the custard without compromising on flavor or texture.

Serving Suggestions for Strawberry Pastry

Whipped Cream or Crème Fraîche: Add a dollop of freshly whipped cream or a spoonful of crème fraîche on top of the strawberry pastry for an extra layer of indulgence. The creamy richness complements the pastry’s flaky texture and the fruity sweetness of the strawberries perfectly.

Tea or Wine Pairing: Enhance the experience by serving your strawberry pastry with a warm cup of Earl Grey tea. The subtle citrus notes of the tea pair beautifully with the sweet, creamy filling. For a more sophisticated touch, enjoy your pastries with a chilled glass of rosé, whose light, fruity flavors complement the strawberries.

Festive Touches: For a special occasion, add a dusting of powdered sugar on top of the pastries for a simple yet elegant look. Alternatively, sprinkle edible glitter for a bit of sparkle, making the dessert even more eye-catching and festive. These small details make the pastry feel extra special, perfect for a celebration or gathering.

How to Store Strawberry Pastry

Refrigeration:

Once assembled, strawberry pastry should be stored in an airtight container in the refrigerator to maintain freshness. They will keep for up to two days, but for the best taste and texture, enjoy them within the first day. The cool environment preserves the crème patisserie and strawberries while preventing the pastry from becoming overly soft.

Re-crisping the Pastry:

If the puff pastry loses its crispness while stored, you can easily refresh it. Preheat your oven to 180°C (350°F) and place the pastries on a baking tray. Warm them for just a few minutes, keeping an eye on them to avoid over-baking. This will help restore the flaky, crunchy texture without affecting the creamy filling too much.

Avoid Freezing:

Freezing assembled strawberry pastry is not recommended because the custard and fresh strawberries don’t freeze well. The texture of the crème patisserie can become grainy, and the strawberries may release excess moisture upon thawing, making the pastry soggy. However, you can freeze unbaked puff pastry dough for future use, ensuring it’s properly sealed to avoid freezer burn.

FAQ Section

Can I use frozen puff pastry?

Yes, you can absolutely use frozen puff pastry for this recipe. It’s a convenient alternative to making puff pastry from scratch and delivers excellent results. However, ensure that the frozen puff pastry is fully thawed before use. Thaw it in the refrigerator to maintain its integrity and avoid becoming too soft or sticky. This ensures the pastry puffs up beautifully when baked.

What if I don’t have fresh strawberries?

If fresh strawberries aren’t available, high-quality frozen strawberries can be a good substitute. Keep in mind that frozen strawberries tend to release more liquid as they thaw, which can make the pastries soggy. To avoid this, let the frozen strawberries defrost completely and pat them dry with paper towels before using. This small step helps maintain the pastry’s crisp texture while still delivering that sweet, fruity flavor.

Can I prepare the components in advance?

This recipe can easily be prepared in advance. You can bake the puff pastry shells and make the crème patisserie up to a day in advance. Store the pastry shells in an airtight container at room temperature to keep them crispy, and refrigerate the crème patisserie in a sealed container. When you’re ready to serve, assemble the pastries by filling the shells with the crème patisserie and adding the strawberries and glaze. This approach ensures the dessert stays fresh and the textures remain perfect.

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Strawberry Pastry

Delicious Strawberry Pastry recipe

Maria
These delicious Strawberry Pastries are made with crisp puff pastry, rich crème patisserie, and sweet strawberry jam, topped with fresh strawberries and a light glaze. Perfect for a light dessert or a special treat with your afternoon tea.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine British, Scottish

Ingredients
  

For the Pastry

  • 1 sheet of ready-rolled puff pastry
  • 8 large strawberries plus extra for garnish
  • 2 tbsp strawberry jam
  • 1 egg white beaten (for brushing)
  • 2 tsp caster sugar

For the Crème Patisserie

  • 1 tbsp caster sugar
  • 2 egg yolks
  • 50 g 2 oz caster sugar
  • 15 g 0.5 oz cornflour
  • 175 g 6 oz milk
  • 1 tsp vanilla extract
  • 15 g 0.5 oz butter

Instructions
 

Step 1: Prepare the Pastry

  • Preheat your oven to 200°C (180°C fan) or 350°F.
  • Roll out the puff pastry and cut out eight circles using a large cutter. Lightly score a smaller circle within each pastry round to create a border.
  • Arrange the pastry circles on a baking tray lined with parchment paper or lightly dusted with flour.
  • Brush each piece with beaten egg white and sprinkle with caster sugar for a golden, glossy finish.
  • Bake for 10 minutes, or until the pastries are puffed and golden brown. Allow them to cool completely.

Step 2: Make the Crème Patisserie

  • In a bowl, whisk the egg yolks and sugar together until the mixture becomes pale and fluffy. Add the cornflour and mix well.
  • Heat the milk in a saucepan until it’s just below boiling. Slowly add the hot milk to the egg mixture while whisking continuously to ensure it doesn’t curdle.
  • Place the mixture back into the saucepan and cook on low heat, stirring constantly, until it reaches a thick consistency.
  • Add the vanilla extract and butter, stirring until smooth and glossy. If needed, strain the custard to remove any lumps. Chill the crème patisserie under cling film to prevent skin from forming.

Step 3: Assemble the Pastries

  • Carefully cut around the scored inner circles of the baked pastry and remove the centers to create shells.
  • Add a teaspoon of sieved strawberry jam to the bottom of each pastry shell.
  • Spoon in about three teaspoons of crème patisserie, filling each pastry.
  • Top with a whole strawberry and spoon over a light glaze made from warmed jam. Garnish with a fanned strawberry or dusting of powdered sugar if desired.