Strawberry Puff Pastry Dessert
Total TimePrep: 30 min. Bake: 15 min. + cooling
- 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
- 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.
- 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.
- 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.
- 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.
- Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers.
Nutrition Facts1 slice: 432 calories, 26g fat (12g saturated fat), 50mg cholesterol, 227mg sodium, 45g carbohydrate (17g sugars, 5g fiber), 6g protein.
Jun 30, 2017
The puff pastry adds so mech to the delicious dessert! Our friends just loved it like we did!!!
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.
Aug 21, 2014
So light & cool, perfect for summer.
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!
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
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.
Sep 10, 2009
This is wonderful, although I think I would use extra pastry next time. My son absolutely loved it.
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