Magical Strawberry Puff Pastry Baskets
Flaky puff pastry cut into cups, fitted with twisted handles, baked until golden, then filled with strawberry jam, piped cream and fresh strawberries for a charming basket-style dessert.
Equipment
- 1 | Round fluted cutter |
- 1 | Muffin tin or tart molds |
- 1 | Baking sheet |
- 1 | Piping bag | optional
- 1 | Pastry brush |
Ingredients
- 1 | sheet | puff pastry | thawed
- ½ | cup | strawberry jam or preserves |
- 1 | cup | heavy cream or pastry cream |
- 2 | tbsp | powdered sugar | if whipping cream
- 6 –8 | | fresh strawberries | sliced
- | | edible flowers or mint | optional
- 1 | | egg | beaten for egg wash
Instructions
- Unfold thawed puff pastry on a lightly floured surface.
- Cut fluted rounds and press into muffin cups or molds.
- Cut and twist thin pastry strips into handle shapes.
- Brush cups and handles with egg wash.
- Bake at 400°F until puffed and golden, 12–15 minutes.
- Press centers of warm cups to create filling space.
- Spoon jam into each cup and pipe cream on top.
- Add strawberry slices, attach handles, and decorate.
Notes
Fill the baskets just before serving to keep the pastry crisp.
Store unfilled baked cups in an airtight container up to 1 day.
Use cold pastry for the best rise and flaky layers.
A dab of jam or melted chocolate helps secure the handles.
Store unfilled baked cups in an airtight container up to 1 day.
Use cold pastry for the best rise and flaky layers.
A dab of jam or melted chocolate helps secure the handles.