Featured Recipe
Frozen Strawberry Puff Pastry
By Kate
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Puff pastry slabs coated with a buttery cinnamon-sugar blend. Whipped cream sweetened with powdered sugar and a splash of almond extract. Strawberry jam swapped for apricot. Chocolate sauce made from milk chocolate and cream, melted and cooled. Sliced strawberries macerated with honey instead of granulated sugar. Serve frozen creamy layers topped with fruity berries and a drizzle of velvety chocolate. Chill times shortened or extended by a few minutes for texture adjustment.
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Prep:
25 min
Cook:
18 min
Total:
45 min
Serves:
6 servings
dessert
french
summer
frozen
Introduction
Frozen treats with flaky puff pastry. Butter and cinnamon sugar melt into golden crusts. Whipped fluffy cream swirled with almond scent. Apricot jam switched up the classic strawberry jam. Chocolate sauce richer, milk chocolate variety. Strawberries honey-soaked, juicy and sweet. Chilling times quicker or slower to play texture. Layers crisp and creamy. Each bite cold, fresh, and slightly sticky. Easy steps, fast bake. Sweet and cold and crumbly all at once. Creamy peaks and fruity zing. No eggs, no nuts. Just chill and serve. Crowds love this. Bring a scoop of summer in winter.
Ingredients
Pastry
- 160 g puff pastry
- 10 ml softened butter
- 10 ml cinnamon sugar blend
- 280 ml heavy cream 35%
- 50 g powdered sugar
- 2.5 ml almond extract
- 50 ml apricot jam
- 90 g milk chocolate chopped
- 50 ml heavy cream 35%
- 220 g sliced strawberries
- 25 ml honey
Chocolate Sauce
Topping
About the ingredients
Pastry measured lighter to reduce heaviness. Butter replaced with cinnamon sugar for subtle spice. Whipped cream sweetened with powdered sugar keeps texture stable during freezing. Almond extract replaces vanilla for a nutty aroma without actual nuts. Apricot jam instead of strawberry for tangy contrast. Milk chocolate melts smoother for sauce, blending rich and sweet flavor better. Honey macerates berries less granulated crunch, adding floral sweetness. Ingredients kept simple, allergy-friendly, yet flavorful twists. Puff pastry rolled slightly smaller to control portion and crispiness. Substitutions chosen for balance and texture. Cream whipped in chilled bowl ensures lasting peaks. Chocolate sauce needs gentle heating to avoid graininess. Sweetness adjusted to balance tart fruit and bitter chocolate.
Method
Pastry
- 1. Center rack positioned. Oven hot at 185 C (365 F). Baking sheet lined with parchment.
- 2. On floured surface, roll puff pastry into 23 cm square. Brush softened butter on dough. Sprinkle cinnamon sugar evenly. Cut into six rectangles approx 12.5 x 8 cm. Lay on sheet. Bake for 18 minutes until golden crisp. Cool fully.
- 3. Horizontally slice pastry slabs with serrated knife. Set aside.
- 4. Whip heavy cream, powdered sugar, almond extract at high speed till stiff peaks form.
- 5. Spread apricot jam on bottom halves. Spoon whipped cream to cover jam. Freeze at least 2.5 hours till firm.
- 6. Put chopped milk chocolate and cream in bowl. Microwave 50 seconds. Stir till smooth. Cool to room temp.
- 7. Toss sliced strawberries with honey. Let sit 6 minutes to soften and release juices.
- 8. Remove pastrys from freezer 10 minutes before serving.
- 9. Place strawberry mixture atop whipped cream layer. Drizzle with chocolate sauce. Cap with pastry tops.
Chocolate Sauce
Assembly
Technique Tips
Oven preheated before dough handling. Puff pastry rolled thin for quick baking. Butter brushed prior to sugar to help adhesion during bake. Cutting rectangles same size prevents uneven cooking. Bake time precise for golden finish, not burnt. Cooling pastry fully before assembly prevents cream melt. Horizontal slicing creates layers. Whipped cream needs firm peaks; testing crucial before spreading. Jam layer thin for acidity and moisture barrier. Freezing solidifies layers for easier serving, prevents cream leakage. Chocolate sauce microwaved in short bursts to avoid overheating. Stirring smooths without seizing. Strawberry maceration releases juices to flavor cream and sauce. Short maceration keeps berries intact, soft but firm. Remove frozen pastries 10 minutes before serving to soften cream edges. Assembly quick to keep pastry crisp. Drizzling chocolate last keeps appearance neat. Serve promptly after assembly for best texture contrast.
Chef's Notes
- 💡 Keep puff pastry cold. Warm pastry gets tricky. Work fast. Roll on floured surface. Thin layers mean crisp texture. Cut equal pieces. Avoid uneven baking.
- 💡 Butter and cinnamon sugar create flavor. Brush before baking. Helps coating stick. Must cool completely before assembly. No melting cream allowed. Texture matters.
- 💡 Whip the cream just right. High speed is key. Stiff peaks hold shape. Use a chilled bowl. Prevents melting. Keeps it fluffy. Easy to spread on jam.
- 💡 Apricot jam gives zing. Switch from strawberry. More tartness. Sweeten strawberries with honey. Allow time to release juices. Berries soften up just right.
- 💡 Chocolate sauce requires care. Microwave shorter times. Stir to combine. Smooth without grainy bits. Let cool before drizzling. Important for presentation.
Kitchen Wisdom
Can I use different fruit?
Yes, berries work well. Peaches are good too. Adjust honey though. Each fruit has unique flavor profile. Explore combinations.
What if my pastry is too thick?
Roll it thinner next time. Thin layers bake better. Thick can lead to sogginess, but two layers might save it. Experiment.
How long can I store these?
Best eaten fresh. Freeze layers separately for longer time. Assemble right before serving. Keeps pastry crispy without sogginess.
Can I make this ahead?
Yes, freeze pastry after baking. Prepare jam and cream. Assemble before serving. Ideal for parties or casual gatherings.
