Strawberry Cream Puffs
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.
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
Strawberry Cream Puffs
- 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
- 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.
- 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.
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.