Strawberry Buttercream Filled Puff Pastry

Strawberry Buttercream Filled Puff Pastry. Easy dessert recipe that has a light and tender pastry that puffs into flaky, golden layers. Filled with a strawberry buttercream filling.


Strawberry Cream Filled Puff Pastry
For the bottom and top:
  • 2 count frozen puff pastry sheets
For the Strawberry Buttercream Filling:
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry jam
  • 1 drop red food coloring optional
For the bottom and top:
  1. Thaw pastry sheet (at room temperature) for 40 minutes before using.

  2. Preheat oven to 425 degrees F.
  3. Unfold pastry on lightly floured surface. If there are any cracks in the pastry, sprinkle with water and press together to seal. Roll out to 1/2 inch thickness. Cut in round shapes with a cookie cutter.

  4. Place on ungreased cookie sheet.
  5. Bake for 10 to 12 minutes or until the pastry is puffed, brown and crisp.
  6. For more golden brown color, brush top only of unbaked pastry with an egg wash (1 egg beaten with 1 tbsp water).
  7. Let cool and make Filling.
Strawberry Cream Filling:
  1. With a mixer on medium speed, whip the butter for 2 minutes until it is almost white in color.
  2. Add in the powdered sugar, vanilla extract, and strawberry jam. (If you'd like a pinker color then add in a drop of red food coloring.
  3. Beat on low speed for 2-3 minutes. If the filling is too stiff for spreading, you can add in a tablespoon more of jam.
  4. Place between 2 puff pastry.


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