Strawberry Puff Pastry Dessert

This delicious Strawberry Puff Pastry Dessert is made with crisp and flaky puff pastry and a smooth and stable strawberry meringue filling that holds its shape beautifully and has a light and airy texture. The meringue is made exactly like the classic Italian meringue, except instead of using sugar syrup, you use a syrup made out of sugar and strawberries.

This recipe requires just five simple ingredients, including puff pastry, sugar, strawberries, egg whites, and lemon juice or cream of tartar. It’s perfect for any occasion, whether you’re hosting a dinner party or simply want to treat yourself to a delicious dessert.

Ingredients

350 g (3/4 lbs 0r 12.35 oz) strawberries, frozen or fresh
400 g (2 cups) sugar
4 egg whites
juice from 2/3 of a lemon OR 3/4 tsp cream of tartar
800 g rolled puff pastry, mine was rolled into a 23 cm x 56 cm ( 9’’ x 22’’) rectangle
powdered sugar for dusting (optional) – I prefer it without but it looks better powdered with sugar on a serving platter

Directions

Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper.

Roll out one puff pastry sheet directly on the parchment paper. Again, mine was 23 cm x 56 cm ( 9’’ x 22’’). I cut it into two equal rectangles.

If your baking sheet is big enough, you can bake both pastry sheets at the same time. If not, then you have to bake each pastry sheet in separate pans that are at least 23 cm x 28 cm (9’’ x 11’’).

Prick the puff pastry all over with a fork.

If you don’t want your puff pastry to rise too much and be too flaky after being baked, place a piece of parchment paper on top. Then, place another baking sheet on top so that its weight presses down on the puff pastry during baking. I did this.

Then, place another baking sheet on top so that its weight presses down on the puff pastry during baking.

Bake the puff pastry sheets for 23-26 minutes, until golden brown.

Remove them from the oven and let them cool off.

Pre-cut one of the puff pastry sheets into 12 rectangles, the one that will be placed on top. That way it will be easier to cut the dessert once assembled.

Bake the puff pastry sheets for 23-26 minutes, until golden brown.

The strawberry filling is made using the same process as Italian meringue.

Thaw your strawberries if you’re using frozen ones. Cut them into small pieces and you can even mash them roughly using a potato / vegetable masher. Place them in a heavy-bottom sauce pan together with the sugar and mix everything. Set this aside for 10 minutes until the sugar starts melting a bit and the juice from the strawberries gets released.

Place them in heavy-bottom sauce pan together with the sugar, mix everything.

You can even mash them roughly using a potato / vegetable masher.

Set this aside for 10 minutes until the sugar starts melting a bit and the juice from the strawberries gets released.

Then, bring to a boil and then simmer on medium-low heat until the strawberry syrup reaches 240°F (115°C).

Remove the foamy scum that forms on top.

In the meantime, place your egg whites in the bowl of a stand mixer fitted with a whisk attachment. When your strawberry syrup reaches about 220°F (105°C), start mixing your egg whites until they become foamy. Then, add the lemon juice or cream of tartar and beat until soft peaks form (the peaks should slowly collapse once you lift the beaters up).

Then, add the lemon juice or cream of tartar and beat until soft peaks form (the peaks should slowly collapse once you lift the beaters up).

With the mixer running, carefully and slowly drizzle in the hot strawberry syrup. Be careful not to burn yourself as the syrup will be very hot. Increase speed to high and whip until desired stiffness is achieved.

Increase speed to high and whip until desired stiffness is achieved.

Place the first (uncut) puff pastry sheet on a board. Spread the strawberry filling and then place the cut puff pastry sheet on top.

Refrigerate it for 3 hours before serving. Dust the dessert with powdered sugar if desired. Cut the strawberry puff pastry dessert into rectangles, following along the cuts you made earlier on the top puff pastry sheet.