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Strawberry Puff Pastry Dessert Recipe

Strawberry Puff Pastry Dessert Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 slice: 432 calories, 26g fat (12g saturated fat), 50mg cholesterol, 227mg sodium, 45g carbohydrate (17g sugars, 5g fiber), 6g protein.

Reviews for Strawberry Puff Pastry Dessert

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2124arizona User ID: 845443 268720
Reviewed Jun. 30, 2017

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

chefkenpalmer User ID: 8248948 219899
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."

pamsterhamster User ID: 2978210 145212
Reviewed Aug. 21, 2014

"So light & cool, perfect for summer."

JRicher User ID: 4107526 57132
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!"

Norman Koehlmoos User ID: 1469105 120544
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"

xicota User ID: 944314 59966
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."

Kchandler3125 User ID: 4007986 60801
Reviewed 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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