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Rosewater Strawberry Puffs

Indulge in these elegant Rosewater strawberry Puffs - Pastry Rounds filled with strawberries and cream. A heavenly treat that's sure to impress!
PREP TIME
20 minutes
COOK TIME
15 minutes
SERVES
Makes 24-28

About this recipe

Introducing the heavenly Rosewater Strawberry Puffs! These delightful treats bring together the enchanting flavours of juicy strawberries, delicate rosewater, and flaky puff pastry. With their golden, buttery shells and a luscious filling of fresh strawberries and rose-infused cream, they’re a true delight for your taste buds.

Looking to expand your dessert repertoire? Don’t miss out on my mouthwatering Kataifi Shredded Dessert and Rose-Infused Mango Kataifi Rose Pudding. These separate dessert creations are crafted with the same attention to detail and love for exquisite flavours, offering unique and delicious options to satisfy your sweet tooth.

Whether you choose to indulge in this Rosewater Strawberry Puffs or explore my other delectable dessert recipes, you’re in for a treat. Get ready to savour each blissful bite and experience the delightful flavours that will elevate your dessert game to new heights.

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Ingredients

  • 2 store-bought puff pastry sheet
  • 1 punnet fresh strawberries sliced (250 grams)
  • 2 tablespoons white sugar
  • 1 tablespoon lemon juice
  • 300 ml thickened cream
  • 2 tablespoons icing sugar
  • 1 teaspoon rosewater extract
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Notes from Rouba

  • When cutting the puff pastry into rounds, use a sharp round cutter for clean edges.
  • Feel free to adjust the size of the puff pastry rounds according to your preference.
  • Ensure the puff pastry rounds are fully cooled before assembling to maintain their crispy texture.
  • Serve these delightful treats fresh, as they are best enjoyed immediately after assembly.
  • what is rosewater 

Method

Step 1.

Preheat your oven to 180 degrees

Thaw the puff pastry sheet. Once thawed, roll out the pastry sheet slightly on a floured surface to smooth it out.

Using a round cookie cutter or a drinking glass, cut out mini round shapes from the puff pastry sheet. Brush the melted butter onto one side and sprinkle sugar evenly over.

Step 2.

Place the puff pastry rounds on a baking tray lined with baking paper, sugar-side up and bake the puff pastry rounds in the preheated oven according until they turn golden brown and puff up. Remove from the oven and let them cool completely.

Step 3.

Meanwhile, in a mixing bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries evenly. Let them sit for about 10 minutes to allow the sugar to macerate the strawberries.

In a separate bowl, whip the heavy cream, powdered sugar, and rosewater extract together until stiff peaks form.

Step 4.

Once the puff pastry rounds have cooled, carefully slice each round in half using a sharp knife.

Add a dollop of whipped cream and spoon a generous amount of the strawberries on top. Place the top half of the puff pastry on top to create a mini strawberry shortcake sandwich.

Repeat the process for the remaining puff pastry rounds. Dust the mini strawberry puffs with icing sugar to garnish.

 

Sahtan - Enjoy in Good Health

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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