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Puff pastry Dessert Homemade Strawberries Baking Weekend

Homemade puff pastry sounds exciting, but it's mostly a matter of patience and the right technique. With good rolling pins you can roll the dough smoothly and evenly, which makes the difference between a tough or delightfully airy result.

The secret is cold dough and cold tools. By folding and rolling the dough several times you build up the characteristic layers. After baking, fill the puff pastry pieces with a fresh strawberry cream and serve them proudly at the table. This is the kind of pastry that leaves everyone speechless.

x_ckl_recipe_markerHomemade puff pastry with strawberry cream Make your own puff pastry and fill it with a light strawberry cream. An impressive dessert that, with the right approach, is very doable. How do you make puff pastry with strawberry cream? Dessert French 8 pieces 40 min 20 min 2 hours 3 hours

Mix 250 g flour with a pinch of salt. Add 150 ml cold water and knead into a smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
Roll the dough out on a lightly floured work surface into a rectangle of about 30 x 20 cm. Distribute 200 g ice-cold butter in thin slices over two-thirds of the dough.
Fold the unbuttered part over the middle, then fold the buttered part over that. You now have three layers. Seal the edges well. Wrap in plastic wrap and chill for 20 minutes in the fridge.
Repeat the rolling and folding another four times, chilling for 20 minutes in the fridge between each turn. Make sure the dough always stays cold.
Preheat the oven to 200°C (conventional heat). Roll the puff pastry out to a thickness of 3 to 4 mm. Cut out circles or rectangles and place them on a baking sheet lined with parchment paper.
Brush the pieces of puff pastry with a beaten egg. Bake them 18 to 20 minutes until golden brown and crispy. Remove from the oven and let cool completely on a wire rack.
Whip 200 ml heavy cream until stiff. Stir in 2 tablespoons powdered sugar and 100 g finely chopped strawberries. Slice the cooled puff pastry pieces horizontally and fill them generously with the strawberry cream.
Place the top back on the cream and dust with a little powdered sugar. Serve immediately for the best result.

Puff pastry Dessert Homemade Strawberries Baking Weekend 250 g all-purpose flour, plus extra for dusting 1 pinch of salt 150 ml cold water 200 g unsalted butter, ice-cold 1 egg (for brushing) 200 ml heavy cream 2 tbsp powdered sugar, plus extra for sprinkling 100 g fresh strawberries, finely chopped Rolling pin Baking sheet Parchment paper Cookie cutters or knife Mixing bowl Hand mixer or whisk Cooling rack Plastic wrap Doughrollers rolling-pin Whisks whisk Cosy & Trendy Rolling Pin Marble Marble 45cm - Pastry Roller Cosy & Trendy Deegroller Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Birkmann Mixing Bowls / Baking Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - White Birkmann Beslagkom Korean salt bread foodies-koreaans-zoutbrood Oat cookies with chocolate foodies-haverkoekjes-met-chocolade Buckwheat flour cookies foodies-boekweitmeel-koekjes Gluten-free cornmeal crackers with hummus and roasted vegetables foodies-glutenvrije-maismeel-crackers-met-hummus-en-geroosterde-groenten

Recipe

Homemade puff pastry with strawberry cream

Make your own puff pastry and fill it with a light strawberry cream. An impressive dessert that, with the right approach, is very doable.

Course	Dessert
Kitchen	French
Servings	8 pieces

Preparation time

Preparation time	40 min
Time in oven	20 min
Cooling time	2 hours
Total	3 hours

Equipment

Rolling pin
Baking sheet
Parchment paper
Cookie cutters or knife
Mixing bowl
Hand mixer or whisk
Cooling rack
Plastic wrap

Ingredients

250 g all-purpose flour, plus extra for dusting
1 pinch of salt
150 ml cold water
200 g unsalted butter, ice-cold
1 egg (for brushing)
200 ml heavy cream
2 tbsp powdered sugar, plus extra for sprinkling
100 g fresh strawberries, finely chopped

How do you make puff pastry with strawberry cream?

Mix 250 g flour with a pinch of salt. Add 150 ml cold water and knead into a smooth dough. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
Roll the dough out on a lightly floured work surface into a rectangle of about 30 x 20 cm. Distribute 200 g ice-cold butter in thin slices over two-thirds of the dough.
Fold the unbuttered part over the middle, then fold the buttered part over that. You now have three layers. Seal the edges well. Wrap in plastic wrap and chill for 20 minutes in the fridge.
Repeat the rolling and folding another four times, chilling for 20 minutes in the fridge between each turn. Make sure the dough always stays cold.
Preheat the oven to 200°C (conventional heat). Roll the puff pastry out to a thickness of 3 to 4 mm. Cut out circles or rectangles and place them on a baking sheet lined with parchment paper.
Brush the pieces of puff pastry with a beaten egg. Bake them 18 to 20 minutes until golden brown and crispy. Remove from the oven and let cool completely on a wire rack.
Whip 200 ml heavy cream until stiff. Stir in 2 tablespoons powdered sugar and 100 g finely chopped strawberries. Slice the cooled puff pastry pieces horizontally and fill them generously with the strawberry cream.
Place the top back on the cream and dust with a little powdered sugar. Serve immediately for the best result.

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Homemade puff pastry is one of those culinary fundamentals that takes your baking to another level. It requires some time, but the result is delicious and you learn from it every time. One bite and you understand why it's worth the effort.

Want to enjoy homemade dough more often? With a heavy, well-gliding rolling pin you maintain control over thickness and texture, and you can effortlessly roll out large sheets of dough. Choose quality that proves your baking pleasure every time.