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Strawberry Puff Pastry Dessert

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


  • 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 Facts
1 slice: 432 calories, 26g fat (12g saturated fat), 50mg cholesterol, 227mg sodium, 45g carbohydrate (17g sugars, 5g fiber), 6g protein.
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Average Rating:
  • barbreed
    Mar 24, 2021

    Question? Do you use the vanilla or chocolate malted milk powder?

  • 2124arizona
    Jun 30, 2017

    The puff pastry adds so mech to the delicious dessert! Our friends just loved it like we did!!!

  • chefkenpalmer
    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.

  • pamsterhamster
    Aug 21, 2014

    So light & cool, perfect for summer.

  • tatianacooks
    May 22, 2013

    No comment left

  • JRicher
    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!

  • bba5677
    Aug 20, 2012

    No comment left

  • Norman Koehlmoos
    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

  • didreibel
    Nov 6, 2010

    No comment left

  • xicota
    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.