strawberry puffs

There are some ingredients that, if available, can save the day. They’re versatile, delicious, rich, and in this case, puffy and buttery. Yes, i’m talking about puff pastry. I ALWAYS have a roll of this in my fridge.

It’s really easy to handle if it’s pre rolled. If you get a big lump of it, just carefully roll it out onto a floured surface. Don’t roll it out too thin. I’d say about 1/4 of an inch. It’s great for savory things like chicken patties, or you could go for a more sunday brunch-strawberry puff type of thing.


It’s so simple. All you need is fresh strawberries. And I know they’re seasonal and not always available fresh, so you can replace them with any other fruit! Apples and bananas go great with it.

here’s what you need:

1 cup sliced strawberries

2 T sugar

1 sheet puff pastry

mint leaves for garnish

Preheat your oven to 200 C.

sprinkle the sugar over the strawberries and let them sit while you prepare the pastry. To make life easier, you can just cut the pastry into squares. You need two squares to make a puff. I got these precut, hence the neat circles, with the donut tops. But if you want to get fancy you can cut out little windows in half of the squares. Then it’s just a matter of dividing the strawberries between the whole squares. Then top them off with the windowed squares. You can close them up on the sides with a fork. Lightly press down just enough to seal the squares. Line a baking sheet with baking paper and place the pastries an inch a part. They do rise quite a bit. Bake them for about 10 minutes, or till they’re flaky and golden brown. Serve these warm and fresh out of the oven! Don’t refrigerate them, they’ll get all soggy and squishy. You can make a bunch at once and freeze them. Then all you have to do is pop them into a preheated oven and they’ll bake just as nicely as if they were freshly rolled out.

For 1 cup of apples add 3 T sugar and 1/2 t ground cinnamon

For 1 cup bananas add 2 T honey and 2 T crushed walnuts

One thought on “strawberry puffs

  1. Pingback: Dessert Cheat Sheet – FATIMA RANA

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