Very Berry Sweet Puff Pastry

July 15, 2018

When it comes to this stuffed Very Berry Sweet Puff Pastry recipe, your taste buds won’t be able to resist this delicacy. Super easy to make using puff pastry squares, this sweet treat comes absolutely filled with whipped cream, blueberry compote, and freshly sliced strawberries with a light sprinkle of powdered sugar to top things off.

Very Berry Sweet Puff Pastry

Thank goodness the weekend has finally arrived, but unfortunately, it has finished just as quickly. Haha. Anyone else feel the same?

Personally, this week has been a pretty crazy one for me with all things considered, however, I am grateful to have made it through. Now, I’m excited to finally be able to share this recipe with you all. This was my first time testing out puff pastries and I now understand why a lot of people enjoy using them. They are literally super easy to make deserts. In about 10 minutes or so, these bad boys are puffed and fully baked. Plus, you are able to create almost any type of dessert using puff pastries.

Very Berry Sweet Puff Pastry

For this recipe, I used the puff pastry squared sheets from Pepperidge Farm which is usually kept frozen and is thawed about 30 minutes to an hour before use. Once again, super easy to use and store.

While I really enjoy making my sweet treats entirely from scratch, it was really refreshing to have a bit of ease with something already made. Haha. 

Sometimes you need a quick fix, especially on those days where you don’t have the energy for anything else or the days when you are super busy and don’t have the time. I’m sure that we all have a few of those days, right?

Out of the entire recipe, the only slightly challenging part of it is the cutting out of the circles. The tricky thing about puff pastries, much like biscuits, is that the cutting has to be done gently and precisely to avoid them from baking slanted or uneven. The trick I’ve learned about this step is to avoid any sorts of twisting when using a biscuit cutter, etc. Just a “one and done” clean-cut. Once you’ve perfected this step, everything else is a breeze.

Have a big sweet tooth? Check out these latest delicious sweet recipes:

Gooey Banana Monkey Bread with Strawberry Sauce

Mango Cheesecake + Chocolate Graham Cracker Crust

 Banana Almond Butter Chocolate Swirl Ice Cream

Very Berry Sweet Puff Pastry

To start, simply remove thawed (but still cold) puff pastry sheets from the packaging and stacking them onto one another, using a biscuit cutter (small to medium-sized), gently cut out the center of each square, leaving the bottom sheet untouched. **NOTE: This ensures that the puff pastry bakes with a “whole in the center”, but has a base remaining so that filling can be stuffed inside.

Once all sheets are cut, place stacked squares side by side (should be about 4 pastries) onto a lined baking sheet. Brush each layer of the stacked pastries lightly with egg wash and bake for 10 minutes in a pre-heated oven on 375 degrees Fahrenheit.

Once pastries have risen and are golden brown, remove from oven and let cool for about 10 minutes.

When cooled, fill with a Tbsp of blueberry compote, then whipped cream and top with freshly sliced strawberries. When all pastries are filled, lightly sprinkle them with powdered sugar.

Bon Appetite!

Very Berry Sweet Puff Pastry

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Very Berry Sweet Puff Pastry

Very Berry Sweet Puff Pastry

Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
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Ingredients

  • 1 pkg. Pepperidge Farm Puff Pastry Sheets
  • 1 large egg + 1 Tbsp water, for egg wash
  • blueberry compote (See Notes)
  • 1 cup sliced strawberries
  • whipped cream (See Notes)
  • powdered sugar, for garnish

Instructions

  • To start, simply remove thawed (but still cold) puff pastry sheets from the packaging and stacking them onto one another, using a biscuit cutter (small to medium-sized), gently cut out the center of each square, leaving the bottom sheet untouched. **NOTE: This ensures that the puff pastry bakes with a "whole in the center", but has a base remaining so that filling can be stuffed inside.
  • Once all sheets are cut, place stacked squares side by side (should be about 4 pastries) onto a lined baking sheet. Brush each layer of the stacked pastries lightly with egg wash and bake for 10 minutes in a pre-heated oven on 375 degrees Fahrenheit.
  • Once pastries have risen and are golden brown, remove from oven and let cool for about 10 minutes.
  • When cooled, fill with a Tbsp of blueberry compote, then whipped cream and top with freshly sliced strawberries. When all pastries are filled, lightly sprinkle them with powdered sugar.
  • Bon Appetite!

Tips & Tricks

For Blueberry Compote: Combine 1 1/2 cups blueberries, 1/2 cup pure cane sugar, 1 Tbsp lemon juice, 2-3 Tbsps water, and 1/4 tsp vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the strawberries are soft. Now mix 1/2 Tbsp corn starch in a small bowl with 1 Tbsp warm water until well combined and lump-free. Add mixture to saucepan with blueberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Once done, remove from heat and let cool.
To make Homemade Whipped Cream, you'll need: 2 cups heavy whipping cream (very cold) and 1 tsp vanilla extract. Simply, beat both ingredients on medium-high speed of an electric mixer until soft peaks form, about 3-4 minutes. Stored in a tightly sealed container in the refrigerator until ready to use.

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Very Berry Sweet Puff Pastry.

ORCHIDS + SWEET TEA

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  1. I absolutely love simple recipes like this. I always say people should have puff pastry stashed in their freezers because it’s so versatile and easy to use.

    • I am now seeing the true value of puff pastries being accessible! Such a great invention, Rae!

  2. Looking at the pictures I first thought it was just baked puff with fruit and cream( which is awesomely delicious on its own…), but thee are stuffed!!! So much better! Thanks for sharing this!

  3. I love this! Puff pastry is the best invention ever. You can turn out some incredible desserts in no time at all… and they taste amazing!