Easy Berry Cream Puff Pastry
Quick summer dessert with flaky pastry and fresh berries
Flaky puff pastry rectangles filled with light vanilla cream cheese and topped with fresh blueberries and raspberries - the perfect easy summer dessert.
Equipment
Ingredients
Pastry Base
puff pastry sheet (thawed)
1 sheet
egg
1 piece
Cream Filling
cream cheese (softened)
225 g
whipping cream (cold)
120 ml
powdered sugar
30 g
vanilla extract
5 ml
Fresh Berries
fresh blueberries (fresh)
150 g
fresh raspberries (fresh)
120 g
Instructions
Preheat oven and prepare pastry
Preheat oven to 200°C. Unfold the thawed puff pastry sheet on a lightly floured surface.
Cut and score pastry
Cut the pastry into 6 equal rectangles. Score a smaller rectangle inside each piece, leaving a 1cm border.
Apply egg wash
Beat the egg and brush the borders of each pastry rectangle with egg wash.
Bake the pastry bases
Bake the pastry rectangles for 12-15 minutes until golden and puffed.
Prepare cream filling
While pastry bakes, beat softened cream cheese until smooth. Gradually add cold whipping cream, powdered sugar, and vanilla extract, beating until light and fluffy.
Assemble pastries
Remove baked pastries from oven and let cool slightly. Gently press down the center of each pastry. Pipe or spoon the cream filling into the center and top with fresh berries.
Original recipe
Storage
Best served fresh. Store assembled pastries in refrigerator. Unfilled pastry shells can be frozen.
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