Impressive individual puff pastry berries & cream with a homemade Chantilly cream and strawberry sauce in under 15 minutes.
This weekend was a complete roller coaster here in East Tennessee. One minute we were forecast to get 2 inches of snow and then the next it was 56° and sunny! And as hard as it is to believe, we are now almost one month away from Easter. With many of you planning Easter lunches with family, I wanted to create a time efficient yet impressive dessert to add to your Easter menu. Easter is a holiday that is very important to my family. We are so blessed and love to be together as we rejoice in the hope that is Jesus Christ.
For as long as I can remember, we have been going to my Grandma’s for Easter lunch. Much like her Christmas lunches, she has a spread of what can only be described as southern home cooking! The older that I get the more I realize how much time and effort truly goes in to one of these family events. I have found that there is a balancing act of sorts… Not only do you want to prepare a wonderful meal, but also be present and enjoy this time with your family. So in attempt to make the most of our time with family this year here is a southern staple made in under 15 minutes!
The secret to making these berries & cream pastries so quickly is the use of Pepperidge Farm® Puff Pasty. I love how easy these “Puff Pastry Sheets” make creating a light and airy finished product. You can find more recipes for “Puff Pastry Sheets” here!
For these individual strawberries & cream pastries, simply take one box of the “Puff Pastry Sheets” (there are 2 sheets per box) and unfold the first sheet onto a lightly floured surface. Place the second sheet on top of the first and press them together by gently rolling. We are doubling the sheets so that the borders of our pastries stand taller! Using a 3 inch round biscuit cutter, cut out your circles as close as possible. Place the rounds onto a baking sheet lined with parchment paper about 1 inch apart. With a 2 inch cookie cutter, press in the center of each circle until it is almost through the dough. Brush tops of each circle with the egg wash and sprinkle generously with granulated sugar. Bake for 12-15 minutes. You will see the dough rise and become beautifully puffy and golden! While your pastries bake, begin making your strawberry sauce and Chantilly cream. Place sliced strawberries and sugar in a medium saucepan and set aside. Stir together the cornstarch and water until cornstarch is dissolved and pour over berries. Mix all together and cook over medium to high heat until brought to a simmer. Stirring gently. Reduce to a low simmer and cook about 5 minutes longer until the sauce has thickened. Begin your cream by combining heavy cream, vanilla, and sugar in an electric mixer. Whip mixture on high until stiff enough to pipe. Keep in fridge until ready to assemble! Remove pastries from the oven and press down the middle of the pastries down so that the borders are higher. Cool completely. Fill the middle of each pastry with cream and then drizzle strawberry sauce over top adding two blueberries. If not serving immediately, keep refrigerated until right before serving. Enjoy!
Recipe card below. You can find more recipes, tips, and exclusive offers from Pepperidge Farm® Puff Pasty here!