Instructions
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Roll out the puff pastry sheet and cut heart shapes using a heart-shaped cookie cutter.
Step 3: Use a smaller heart cutter or knife to cut out the center of half of the pastry hearts.
Step 4: Brush the solid pastry hearts lightly with beaten egg and place the cut-out hearts on top to create a border.
Step 5: Brush the tops with more beaten egg and bake for 15 to 18 minutes until golden brown and puffed.
Step 6: Allow the pastries to cool completely before filling.
Step 7: In a bowl, beat the heavy cream, cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Step 8: Spoon or pipe the cream filling into the center of each pastry and top with sliced strawberries.
Step 9: Dust generously with powdered sugar before serving.
Storage and Reheating Tips
Store Strawberry Cream Puff Pastries in an airtight container in the refrigerator for up to 2 days.
For the best texture, assemble the pastries shortly before serving to keep the puff pastry crisp.
Unfilled pastry shells can be stored at room temperature for 1 day or frozen for up to 1 month.
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