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Strawberry Whipped Cream With Puff Pastry


1 package (397 g) Tenderflake® Frozen Puff Pastry, defrosted

1 Egg

1.5 cups (375 mL) Whipping cream (35%)

.66 cup (150 mL) Seedless strawberry jam

2 cups (500 mL) Diced fresh strawberries

.25 cup (60 mL) White balsamic vinegar

Icing sugar

Create a yummy strawberry dessert pastry that can serve as the motivation needed to get your kids to eat their vegetables.


PREHEAT oven to 400°F (200°C). On a lightly floured work surface with a lightly floured rolling pin, roll each puff pastry square to a 9”x6” (23×15 cm) rectangle. Whisk egg with 1 tbsp (15 mL) of water. Brush over pastry. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy. Cut each rectangle into six equal pieces.

HEAT vinegar in a small saucepan over medium-low heat. Cook stirring occasionally until thickened to a syrup and reduced by half. Let cool. Drizzle vinegar syrup over fresh strawberries, toss gently to coat.

BEAT whipping cream and jam together, using a stand mixer or electric beater until firm peaks form.

ASSEMBLE by topping four pieces of puff pastry with ¼ cup (60 mL) of whipped strawberry cream, then another puff pastry, followed by another 1/4 cup (60 mL) of whipped strawberry cream. Top with final puff pastry squares. Divide strawberries between the four desserts and garnish with a dusting of icing sugar.

Prep Time: 
15 minutes
Cook Time: 
25 minutes
Total Time: 
40 minutes

Strawberry Whipped Cream With Puff Pastry

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato