Strawberry Puff Pastry Dessert Recipe
Strawberry Puff Pastry Dessert Recipe photo by Taste of Home

Strawberry Puff Pastry Dessert Recipe

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4.5 6 12
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My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. I don't use puff pastry often, but it was simple to work with. My husband declared it one of the best desserts ever.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:12 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 12 servings


  • 1 package (17.3 ounces) frozen puff pastry
  • 5 cups sliced fresh strawberries, divided
  • 6 ounces white baking chocolate, chopped
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1/3 cup malted milk powder
  • 2 cups heavy whipping cream, whipped
  • Strawberry syrup, optional

Nutritional Facts

1 serving (1 slice) equals 432 calories, 26 g fat (12 g saturated fat), 50 mg cholesterol, 227 mg sodium, 45 g carbohydrate, 5 g fiber, 6 g protein.


  1. Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares.
  2. Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
  3. Place 2-1/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream.
  4. Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down.
  5. Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Strawberry Puff Pastry Dessert in Taste of Home June/July 2005, p31

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Reviewed Feb. 6, 2015

"I agree it was a little soft. I incorporated gelatin-ed cream and it firmed up just nicely. At the restaurant ,we are making this per order, after puff and cream have been assembled."

Reviewed Aug. 21, 2014

"So light & cool, perfect for summer."

Reviewed Mar. 31, 2013

"The filling is delicious, although mine turned out very soft--it didn't keep its shape even after being refrigerated for several hours. I agree with xicota, next time I will make less filling and make individual pastries. Overall, a great dessert!"

Reviewed Jul. 6, 2011

"I have made this many times. It was a favorite of our exchange stude.nt when she lived with us. I do add more pastry and like it better this way"

Reviewed May. 15, 2010

"The flavor of the prepared filling is delicious---very rich! I do agree with Kchandler3125 that I'd prefer more pastry in this recipe. I thought I measured the strawberries for the puree fairly accurately, but I found that the filling turned out a bit too soft. I think that when I make this again, I'll make about half of the filling recipe and place some filling only between the split halves of the pastry, and serve it on the idea of a Napoleon dessert."

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