Strawberry Puff Pastries
Delightful strawberry-filled pastries with flaky layers, perfect for any occasion.
Ingredients
Pastry Ingredients
- 1 package puff pastry (2 sheets), thawed Make sure it's well-thawed before use.
- 1 cup fresh strawberries, hulled and chopped Can use frozen strawberries if thawed and drained.
- 1/4 cup granulated sugar Adjustable based on taste.
- 1 teaspoon vanilla extract
- 1 egg beaten (for egg wash) Provides golden color when baked.
- Powdered sugar, for dusting (optional) For serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix the chopped strawberries, granulated sugar, and vanilla extract. Let this sit for about 10 minutes to draw out the strawberry juices.
- Roll out the puff pastry on a floured surface. Cut each sheet into 4 squares.
- Place a spoonful of the strawberry mixture in the center of each square.
- Fold the corners of the squares over the filling to create a pocket. Pinch the edges to seal them well.
- Place the pastries on a baking sheet lined with parchment paper.
- Brush the tops with the beaten egg to give them a nice golden color when baked.
Baking
- Bake in the preheated oven for about 15-20 minutes, or until the pastries are puffed and golden brown.
- Let them cool slightly, then dust with powdered sugar if desired.
Notes
Store any leftover pastries in an airtight container at room temperature for up to two days. For longer storage, freeze baked pastries and reheat in the oven. Consider adding cream cheese to the filling for a richer taste.