Discover the enchanting blend of sweet, flaky pastry with a burst of creamy coconut and fresh strawberry filling in these delightful puff pastries. This recipe takes the classic puff pastry and elevates it with a rich coconut cream and a homemade strawberry compote, offering a perfect balance of texture and flavor. It’s a treat that artfully combines simplicity with a touch of sophistication.
Why You’ll Love This: These pastries are a true delight for anyone with a sweet tooth. The combination of light, buttery pastry with the lush, sweet fillings provides a multi-sensory experience. The homemade strawberry compote adds a fresh, slightly tart contrast to the sweet, creamy coconut filling, making each bite irresistibly complex. Plus, the satisfaction of creating such beautiful desserts from scratch adds to the overall joy of baking.
Perfect Occasion: These puff pastries are ideal for high tea events, elegant brunches, or as a special dessert after a family dinner. They’re also perfect for celebrations like birthdays, Mother’s Day, or even as a thoughtful homemade gift during the holiday season. Their appealing look and exquisite taste make them a standout addition to any dessert table.
Decoration Tips: For an exquisite presentation, sprinkle powdered sugar over the pastries just before serving to add a touch of elegance. Garnish with fresh strawberry slices or mint leaves for a pop of color and freshness. If serving at a gathering, arrange them on a tiered cake stand alongside other petite desserts for a visually stunning display.
Ingredients:
- 1 sheet of puff pastry
- Milk, for brushing the pastry
For the strawberry compote:
- 200 grams of strawberries, diced
- 1 tablespoon of sugar
- ½ tablespoon of potato starch
- A little water (as needed)
For the coconut cream:
- 100 grams of white chocolate
- A splash of cream (30% fat)
- 250 grams of mascarpone cheese
- 300 ml of cream (36% fat)
- 1 tablespoon of powdered sugar
- 3 tablespoons of coconut flakes
- Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Cut the puff pastry into squares and fold each into a triangle, sealing the edges. Place them on a baking sheet lined with parchment paper. Brush the top of each pastry with milk.
- Bake in the preheated oven for about 10-15 minutes, or until golden brown. Allow to cool on a wire rack.
- For the strawberry compote: In a saucepan, combine the strawberries and sugar. Cook over low heat until the strawberries are soft. Mix the potato starch with a little water and stir into the strawberries. Continue cooking until the mixture thickens. Remove from heat and let cool. Adjust thickness with additional water if needed.
- For the coconut cream: Melt the white chocolate with a splash of cream and let cool. In a mixing bowl, combine mascarpone, cream, and powdered sugar. Whip until stiff peaks form. Fold in the cooled melted chocolate and coconut flakes.
- To assemble: Slice each pastry horizontally. Fill generously with coconut cream, top with a layer of strawberry compote, and then close the pastry.
- Chill the pastries before serving for the best flavor.
Enjoy these chilled strawberry and coconut cream puff pastries, a luxurious treat that combines crisp pastry with creamy, fruity fillings for an unforgettable dessert experience!
