These Mixed Berry Cream Puffs are a beautiful addition to any brunch or dessert table. Fresh berries and cream sandwiched between puffed pastry. A delicious and elegant treat!
The shelves are starting to fill up with fresh fruit signaling that summer is just around the corner. There’s nothing more beautiful than making a delicious treat filled with fresh, colorful fruit. These Mixed Berry Cream puffs are perfect to make for a bridal shower, baby shower, Easter or Mother’s Day brunch, or any spring or summer gathering.
One of the best things about this impressive dessert is that is it so simple to make. You only need a few ingredients and within about 30-45 minutes you can create this beautiful and tasty treat that everyone will love!
Mixed Berry Cream Puffs-Ingredients
- 1 sheet Pepperidge Farm Puff Pastry
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 1/2 tsp pure vanilla extract
- fresh strawberries, blueberries and raspberries
Instructions
- Thaw one sheet of puff pastry according to package directions.
- On a lightly floured work surface, unfold puff pastry.
- Use a pastry cutter or knife to cut the pastry into 12 even rectangles. First, cut pastry on the lines into thirds. Cut each third into 4 even rectangles.
- Place pastry onto a baking sheet and bake for 12-15 minutes, or until pastry is puffed and golden brown.
- Cool completely.
- While pastry is baking, wash the fruit and place on paper towels to dry.
- Using a hand mixer, beat heavy whipping cream until it starts to thicken.
- Add pure vanilla extract and powdered sugar and beat until light and fluffy.
- Add the cream to a large pastry bag with a star tip. Place the pastry bag/cream in the refrigerator. If you do not have a pastry bag it’s perfectly fine. You can use a ziplock bag with a corner cut off or just use a tablespoon to fill the cream puff.
Assembling the Mixed Berry Cream Puffs
- Cut the baked puff pastry, horizontally with a serrated knife. Lay pieces next to one another.
- Use the piping bag to pipe cream on the bottom and top of the puff pastry.
- Add mixed berries to both the bottom and top pieces. Place pieces together creating a sandwich.
- If desired, pipe on cream on the top of the sandwich. Sprinkle with powdered sugar.
- Serve and enjoy!
- To store, place in an airtight container in the refrigerator for up to 3 days. Best eaten within a few hours of assembling the cream puffs to avoid sogginess.
For other simple fruit desserts try:
“Easy as Pie” Cherry Turnovers
Mixed Berry Cream Puffs
These Mixed Berry Cream Puffs are a beautiful addition to any brunch or dessert table. Fresh berries and cream sandwiched between puffed pastry. A delicious and elegant treat!
Equipment
- Baking sheet
- hand mixer
- Mixing Bowl
- piping bag and large star tip optional
Ingredients
- 1 sheet Pepperidge Farm Puff Pastry
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 1/2 tsp pure vanilla extract
- fresh strawberries, blueberries and raspberries
Instructions
- Thaw one sheet of puff pastry according to package directions.
- On a lightly floured work surface, unfold puff pastry.
- Use a pastry cutter or knife to cut the pastry into 12 even rectangles. First, cut pastry on the lines into thirds. Cut each third into 4 even rectangles.
- Place pastry onto a baking sheet and bake for 12-15 minutes, or until pastry is puffed and golden brown.
- Cool completely.
- While pastry is baking, wash the fruit and place on paper towels to dry.
- Using a hand mixer, beat heavy whipping cream until it starts to thicken.
- Add pure vanilla extract and powdered sugar and beat until light and fluffy.
- Add the cream to a large pastry bag with a star tip. Place the pastry bag/cream in the refrigerator. If you do not have a pastry bag it's perfectly fine. You can use a ziplock bag with a corner cut off or just use a tablespoon to fill the cream puff.
Assembling the Cream Puffs
- Cut the baked puff pastry, horizontally with a serrated knife. Lay pieces next to one another.
- Use the piping bag to pipe cream on the bottom and top of the puff pastry.
- Add mixed berries to both the bottom and top pieces. Place pieces together creating a sandwich.
- If desired, pipe on cream on the top of the sandwich. Sprinkle with powdered sugar.
- Serve and enjoy!
- To store, place in an airtight container in the refrigerator for up to 3 days. Best eaten within a few hours of assembling the cream puffs to avoid sogginess.
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