Mini Berries And Cream Puff Pastry Cakes Recipe

Picture this: a lazy afternoon, a cup of coffee in hand, and these delightful little puff pastry treats that practically whisper “weekend bliss” as you indulge in each flaky, cream-filled bite surrounded by vibrant berries. Trust me, once you experience these mini fruit pastries, you’ll wonder how you ever did brunch without them.

These Mini Berries and Cream Puff Pastry Cakes are a delightful synergy of light, flaky pastry and creamy filling. Made with fresh strawberries, blueberries, and raspberries, and topped with a dusting of powdered sugar, they are a delicious, colorful dessert.

Ingredients

• Puff pastry: A flaky base high in carbohydrates, perfect for desserts.
• Heavy cream: Adds richness and creaminess, a source of fat.
• Powdered sugar: Sweetens the cream, a simple carbohydrate.
• Vanilla extract: Enhances flavor with aromatic sweetness.
• Fresh strawberries: Packed with vitamin C, adds fiber and natural sweetness.
• Fresh blueberries: Antioxidant-rich, provides fiber and a tangy-sweet flavor.
• Fresh raspberries: High in dietary fiber, brings tartness and vibrant color.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 1 tablespoon powdered sugar for dusting

How to Make this

1. Your oven should be at a temperature of 400°F (200°C) when you line a baking sheet with parchment paper.

2. Spread out the thawed puff pastry on a lightly floured surface and slice it into 12 equal rectangles.

3. Position the puff pastry squares on the prepared baking sheet, spaced evenly.

4. In the preheated oven, bake the puff pastry squares for 12-15 minutes or until they are golden brown and have puffed up. Take them out of the oven and let them cool completely on a wire rack.

5. In a large mixing bowl, whisk together the heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whisk until the mixture reaches stiff peaks.

6. When the squares of puff pastry have cooled, carefully cut them in half horizontally so that there is a top layer and a bottom layer with each puff pastry square.

7. Spread or pipe a generous layer of whipped cream onto the bottom half of each puff pastry square.

8. Slice and arrange fresh strawberries, blueberries, and raspberries atop the layer of whipped cream.

9. Position the upper halves of the puff pastry squares over the berries and cream and press down gently.

10. Before serving, dust the tops of the mini cakes with 1 tablespoon of powdered sugar. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Large mixing bowl
8. Whisk
9. Wire rack
10. Measuring cups and spoons
11. Sifter or fine-mesh sieve

FAQ

• What is the best way to thaw puff pastry?Puff pastry can be thawed by putting it in the refrigerator for a few hours or overnight. If a quicker method is preferred, leave it at room temperature for about 30-40 minutes until pliable.
• Can I use store-bought whipped cream instead of making my own?You can use whipped cream from the store, but the version made from heavy cream, powdered sugar, and vanilla extract is more flavorful and richer.
• How should I prepare the berries?Wash the berries gently in cold water and dry them with a paper towel. If using strawberries, slice them before adding to the dish.
• Can I make these puff pastry cakes in advance?It’s best to prepare them fresh, but you can prepare the puff pastry and whipped cream separately a few hours in advance. You should assemble them just before serving to keep the pastry crispy.
• What is the best way to serve these cakes?Present them as a delightful afternoon treat or a dessert, and just before serving, give them a light dusting of powdered sugar.
• Can I use frozen berries instead of fresh?For texture and flavor, nothing beats fresh berries. But if you use frozen, make sure they are completely thawed and drained to avoid excess moisture.
• What if I don’t have vanilla extract?You can replace it with an equal amount of almond extract, or just leave it out; the whipped cream will still be delicious.

Mini Berries And Cream Puff Pastry Cakes Recipe Substitutions and Variations

Use coconut cream instead of heavy cream for a dairy-free alternative.
Swap out the powdered sugar for erythritol, xylitol, or another sweetener of your choice. This will lower the sugar content. These should work just fine and may be healthier.
Swap almond extract for vanilla extract to experience a different flavor profile.

Substitute strawberries with blackberries for varied taste and appearance.
If fresh raspberries cannot be found, utilize frozen raspberries that have thawed and are well-drained.

Pro Tips

1. Chill the Equipment Ensure that both your mixing bowl and whisk (or beaters) are chilled before whipping the heavy cream. This helps to achieve a better whip and creates a stable, fluffy consistency.

2. Score the Pastry Gently score a border around each rectangle on the puff pastry before baking (without cutting all the way through). This encourages the edges to rise more, creating a natural “lid” for easier slicing later.

3. Keep the Berries Fresh Pat the berries dry with paper towels before placing them on the whipped cream to avoid excess moisture, which can make the cream runny.

4. Make Ahead The puff pastry squares can be baked in advance and stored in an airtight container at room temperature. Assemble the dessert just before serving to keep everything fresh and crisp.

5. Flavor Variations For added depth of flavor, consider adding a splash of almond extract to the whipped cream or a drizzle of melted chocolate over the top before dusting with powdered sugar.