Strawberry Cream Puffs

Strawberry Cream Puffs - glorioustreats.com

These cute, delicious little Strawberry Cream Puffs are a perfect Valentine’s treat or anytime treat!

The recipe starts with Pepperidge Farms Puff Pastry Cups… quickly becoming one of my “go to” easy recipe options!  These little pastry cups can be filled with savory foods (as I did recently with these Buffalo Chicken Pastry Bites), or sweet fillings.

The filling is simply my Strawberry Cheesecake Mousse, and it’s just the perfect combo of sweet, rich and fluffy.

These Strawberry Cream Puffs are such pretty little treats and would be great little bite sized desserts for parties.

Strawberry Cream Puffs - glorioustreats.com

 

 

Ho w to assemble Strawberry Cream Puffs - glorioustreats.com

Once baked, sprinkle the puff pastry cups with powdered sugar, then fill with strawberry cream cheese filling (using recipe above).  Garnish with some additional diced strawberries.

How to make Strawberry Cream Puffs - glorioustreats.com

 

Strawberry Cream Puffs - glorioustreats.com

 

How to Make Strawberry Cream Puffs

Strawberry Cream Puffs - glorioustreats.com

Strawberry Cream Puffs

Delicious Strawberry Cream Cheese filling pairs with puff pastry cups for a simple, elegant dessert.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24 mini desserts
Calories 320 kcal

Ingredients
 

  • 1 box Pepperidge Farm Puff Pastry Cups 24 cups
  • powdered sugar for sprinkling on baked pastry
  • 1/2 cup strawberry puree made from about 1 cup fresh or frozen whole strawberries
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 8 oz cream cheese 1 block
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4-5 fresh strawberries for garnish

Instructions
 

Bake Pastry

  • Bake pastry cups according to directions on box (check after 15 minutes of baking).
  • Once baked, cool pastries and use a small knife to remove the centers of the cups.
  • If desired, sprinkle pastry cup with powdered sugar.

Make strawberry puree

  • In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.

Make whipped cream

  • In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).

Make cheesecake mixture

  • In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
  • Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.

Assembly

  • Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
  • Top with a few pieces of finely chopped strawberry.
  • Serve immediately, or keep in the fridge up to 1 hour.

Notes

The filling may be made up to 1 full day ahead of time kept (covered) in the fridge until ready to use.
Using the full recipe listed above you will be able to fill 24 mini pastry cups and you may have some filling left over. Feel free to make just half of the filling recipe if you're baking less than the full package of pastry cups.

Nutrition

Calories: 320kcalCarbohydrates: 25gProtein: 4gFat: 23gSaturated Fat: 7gCholesterol: 17mgSodium: 149mgPotassium: 56mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 4mgCalcium: 18mgIron: 1mg
Keyword strawberry cream puffs
Tried this recipe?Let us know how it was!

I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.

Last month I shared these Buffalo Chicken Pastry Bites and asked you to share your ideas for using Puff Pastry.  Over the next couple months I’ll be bringing you delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month.

In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters!

My top pick from last month’s suggestions is from Bethany G who said… “My favorite (and my kiddos fav) is puff pastry with custard and fresh berries! My girls especially love it topped with a bit of fresh whipped cream. It’s a simple, light dessert.”

So here’s your opportunity to chime in and share your original ideas for using Puff Pastry.  Please share your ideas in the comment section of this blog post.

21 comments

  1. Make a mini blackberry pie. Mix your favorite fruit with sugar or w/out sugar.

  2. you had me at cream puff – but my favorite puff pastry treat is the raspberry turnover

  3. These look fabulous, Glory! For any season! 🙂

  4. My favorite are cream cheese pastries. Simple and delicious, it’s the only thing people want me to bring to any party! All you need is Pepperidge Farm puff pastry sheets, cream cheese and sugar. You bake the pastries with the cream cheese and sugar already inside so they are delicious hot from the oven. Be careful not to get burned!

  5. What a beautiful and easy dessert!! Perfect for a Tea or Brunch!!

  6. For the Super Bowl I used these and filled them with my famous Spinach Artichoke Dip. They were the perfect little dip “bowls”:)

  7. Just the thought of strawberry cream cheese mousse make my mouth water! I love strawberry desserts and what I especially love about this one is the fact that you don’t have to make the pastry from scratch! Where did you get the container that you use to sprinkle the powdered sugar? I gotta get me one of those!

  8. The strawberry cheesecake mousse sounds amazing! Lovely treat for Valentine’s Day (or anytime!)

  9. I love using the puff pastry sheets to make what I call “squared and flared” cups (sheets cut into squares and then layered in a muffin pan to create a cup). I fill them individually with my homemade spinach dip or artichoke feta dip and garnish with big flakes of parmesan and maybe some small diced tomato- yum! The flaky, buttery cups just melt in your mouth when paired with the rich, creamy dip!

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