Strawberries Cream Puff Pastry Sandwiches

Ingredients

• 1 sheet, cut into 6 rectanglespuff pastry
• 1, whiskedegg, for egg wash
• 300 mldouble cream
• 210 g (1¾ cups)icing sugar
• for spreadingstrawberry jam
• to tastefresh strawberries, sliced
• to tasteicing sugar, for dusting

Instructions

1. 1

   Cut the pastry

   Cut the puff pastry sheet into 6 rectangles and brush them with the whisked egg.

2. 2

   Bake the pastry

   Bake the rectangles in an oven at 180°C for about 10 minutes.

3. 3

   Whip the cream

   While the pastry cools, whip the double cream with the icing sugar until smooth.

4. 4

   Build the sandwiches

   Spread strawberry jam on one pastry rectangle, then add cream and sliced strawberries. Top with another pastry rectangle.

5. 5

   Dust and serve

   Dust the sandwiches with extra icing sugar and serve.

What are strawberries and cream puff pastry sandwiches?

They are layered pastries made by sandwiching fruit and cream between crisp sheets of puff pastry. This is a simple, home-style take on the familiar pairing of strawberries and cream, with jam adding a concentrated berry flavour.

Ready-made puff pastry keeps the preparation straightforward. Baking the pastry separately before filling it helps preserve its crisp texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 8g protein, 75g carbs, 40g fat.

Most of the carbohydrates come from the pastry, icing sugar and jam; the double cream contributes much of the fat, while the cream and egg provide some protein. Balance the serving with extra fresh strawberries, or enjoy it after a meal that includes a savoury protein source.

Getting the pastry ready

Cutting: Make 6 rectangles from the sheet, keeping their sizes as even as you can so they are easier to stack.

Egg wash: Brush the whisked egg over the pastry before baking. Try not to let it pool along the cut edges, where it can make the layers stick together.

Whipping the cream

Cream: Whip the double cream with the icing sugar while the pastry cools. Stop when the mixture is smooth and holds its shape well enough to layer.

Sugar: The recipe uses icing sugar in the cream and as a final dusting. Keep the dusting light if the jam and berries are already sweet.

Layering without soggy pastry

Cooling: Let the baked rectangles cool before adding the filling, so the cream does not soften from residual heat.

Assembly: Spread jam on the base, then add cream and strawberry slices before placing another rectangle on top. Assemble close to serving time to keep the pastry crisp.

Checking the bake

Timing: Bake at 180°C for about 10 minutes, as directed. Ovens vary, so use the stated time as a guide and check that the pastry has puffed and looks golden.

Handling: Allow the rectangles to cool before lifting or stacking them. Puff pastry can be fragile once baked, so move it gently.

Serving ideas

Fruit: Serve the sandwiches soon after assembling, while the pastry is crisp and the strawberries are fresh.

On the side: A bowl of extra strawberries makes a simple accompaniment. If you want a less sweet finish, serve without extra icing sugar.

Recipe notes & tips

• Cut the pastry into evenly sized rectangles for neater layers.
• Use the whisked egg as a thin coating rather than letting it collect on the pastry.
• Cool the baked pastry fully before adding the cream.
• Whip the cream until smooth and able to hold its shape, then stop.
• Slice the strawberries just before assembling to keep them fresh.
• Dust with icing sugar immediately before serving for a clean finish.

Variations

• Fresh berries: Add raspberries or blueberries alongside the strawberries.
• Citrus cream: Add a little finely grated lemon zest to the cream.
• Vanilla cream: Mix a small amount of vanilla into the cream as you whip it.
• Chocolate finish: Add a little finely grated chocolate over the filling.
• Less sweet: Use less icing sugar in the cream and skip the final dusting.

Common mistakes to avoid

• Filling warm pastry: The cream can soften; let the rectangles cool before assembling.
• Overwhipping the cream: It can turn grainy; stop once it is smooth and holds its shape.
• Too much egg wash: It can run into the edges; brush on a thin, even layer.
• Assembling too early: The pastry may lose its crispness; fill the rectangles close to serving.
• Heavy dusting: The finished dessert can become overly sweet; sift on a light coating.

How to store

Store assembled sandwiches covered in the fridge and eat within a day; the pastry will soften as it sits. For a crisper result, keep the baked pastry separate from the filling and assemble just before serving. The pastry is best reheated unfilled in the oven, then cooled before adding the cream and fruit.

Frequently asked questions