Strawberry & Cream Puff Pastry Baskets – A Quick and Elegant Dessert
They’re crisp, fruity, rustic – yet refined enough to serve at a festive table.
Strawberry & Cream Puff Pastry Baskets
Course: DessertCuisine: RomanianDifficulty: Easy12
servings25
minutes30
minutes390
kcal55
minutesA light, rustic dessert with the taste of spring!
When you’re craving something sweet, simple, and a little special, these puff pastry baskets filled with strawberry cream and whipped topping are just what you need.
The story behind the recipe
One of my favorite things about food blogging is how often recipes are born from leftovers.
A friend once visited and jokingly said, “You’ve got food in every corner of the house!” And it’s true! There’s always a bag of flour somewhere, some cereal tucked away, a handful of walnuts, or an opened jar of jam waiting for its moment.
Ingredients
400 g puff pastry (thawed, if frozen)
250 g fresh strawberries
400 g strawberry pudding (already cooked and chilled)
150 ml whipping cream (unsweetened)
150 g forest fruit jam (or strawberry jam)
1 egg (for brushing the pastry)
Tip: I used a drinking glass to cut out round shapes from the dough – it worked perfectly, and you don’t need any fancy tools!
Directions
- That’s exactly how these little baskets came to be. I had some leftover strawberry pudding and a bit of forest fruit jam, and I decided to combine them into one dessert.
The result? A visually charming treat with a flavor that whispers of summer.
- Use a muffin tray to shape the baskets. Roll out the puff pastry gently on a floured surface. Cut out round shapes using a glass and place them into the muffin cups. Grease the tray with a bit of butter to prevent sticking!
Prick the bottom of each pastry round with a fork, brush with beaten egg, and bake in a preheated oven at 190°C (375°F) for 20–25 minutes, or until golden and crisp.
Bonus tip: I also baked the leftover scraps of pastry – they make the perfect little snack or garnish - Preparing the filling
Since the strawberry pudding was already cooked and chilled, all I had to do was turn it into a creamy delight. I added the whipping cream and mixed until smooth and airy.
Then I finely chopped half the strawberries and gently folded them into the cream mixture to give it texture and freshness.
- Assembling the baskets
With all the elements ready, it’s time to assemble! Once the pastry baskets are completely cooled, gently press the center down to create more room for filling.
Spoon a generous teaspoon of jam into each one, then pipe the strawberry cream on top using a piping bag or spoon. - Decorate with fresh strawberries, a mint leaf or two, and a sprinkle of crumbled pastry. Told you those scraps come in handy!
- Serving suggestion
If you want to keep things rustic, you can serve them straight from the tray on a sheet of baking paper. These are perfect as finger food – no cutlery needed – and they’ll bring a relaxed, homey vibe to any gathering.
For a more polished look, arrange them neatly on a serving platter and keep chilled until ready to serve.
At my place, the fridge door was opening all day long… If you give them a try, let me know – do they last more than a day at your house? - Wrapping up
Sweet friends, this is how we gently wrap up spring – with a dessert that’s fragrant, fresh, and full of love – and make room for a summer full of new flavors and bright seasonal ingredients.
Can’t wait to see you at the next recipe! Wishing you sunny days and lots of smiles, Ely 💛
