Strawberries and cream puffs
Serves: 6
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Strawberries and cream puffs
Transform the iconic pairing into an easy summertime sweet treat
Serves: 6
Prep time: 25 minsTotal time: 
See more recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 320g sheet of puff pastry
- 1 egg
- 300g strawberries
- 2 tbsp icing sugar, plus extra to serve
- 300ml double cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the puff pastry. Cut in half lengthways so that you have 2 long strips, then cut each strip into 3 rough squares. Cut each square diagonally in half so that you have 12 triangles in total. Lightly beat an egg, then brush over half the triangles. Top with the remaining triangles, lightly pressing down, to form 2 layers. Brush the tops with more beaten egg, then space apart on 2 lined baking trays. Bake for 15 minutes or until puffed and golden, then leave to cool.
- Meanwhile, hull and thinly slice the strawberries. Put in a bowl, then sift over 1 tablespoon of icing sugar. Stir gently and leave to macerate for 30 minutes.
- To serve, use a sharp serrated knife to split open the pastry triangles. Whip the double cream and 1 tablespoon of icing sugar in a large bowl until thickened but not yet holding soft peaks. Spoon into a piping bag, snip off the end and pipe onto the pastry bases. Top with the macerated strawberries, replace the pastry lids and dust with more icing sugar to serve.
