Name: Strawberry Snowflake Crisps
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 2 cups fresh strawberries (hulled and diced); 2 –3 tablespoons sugar; 1 teaspoon lemon juice; 1 tablespoon cornstarch; 1 package puff pastry sheets (thawed); 1 egg (beaten for egg wash); Powdered sugar (for dusting)

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Imagine biting into a beautifully golden, delicate puff pastry with a burst of sweet, juicy strawberry filling inside. These Strawberry Snowflake Crisps are a delightful blend of crisp exterior and tender, fruity center, perfect for a charming dessert or an indulgent treat anytime.

The combination of fresh strawberries with a hint of lemon juice and sugar brings out a vibrant flavor that contrasts wonderfully with the flaky pastry. Whether you’re hosting a gathering or simply craving something sweet yet light, these pastry crisps will quickly become a favorite.

Why You’ll Love This Recipe

Quick and simple to prepare using store-bought puff pastry.
Fresh strawberries provide natural sweetness and vibrant flavor.
Versatile dessert that pairs well with ice cream or cream.
Perfectly portioned, easy-to-handle bite-sized treats.

Ingredients

Fresh strawberries: Two cups of hulled and diced strawberries, providing a juicy and sweet fresh fruit base.
Sugar: 2 to 3 tablespoons, adjustable according to berry sweetness, to enhance natural flavors without overpowering.
Lemon juice: One teaspoon to add brightness and balance the sweetness of the strawberries.
Cornstarch: One tablespoon to thicken the filling, preventing soggy pastry during baking.
Puff pastry sheets: One package of thawed puff pastry, flaky and golden for the perfect crisp texture.
Egg: One beaten egg used as an egg wash, giving pastries a beautiful golden, shiny finish.
Powdered sugar: For dusting on top, adding a delicate sweetness and pretty presentation.

Instructions

Prepare the Strawberry Filling: In a mixing bowl, combine diced strawberries, sugar, lemon juice, and cornstarch. Stir gently to coat all pieces evenly. The sugar sweetens, lemon juice brightens, and cornstarch thickens the mixture, ensuring a luscious filling that won’t leak.
Prep the Pastry: Preheat your oven to 200 °C (about 400 °F) and line a baking sheet with parchment paper. Unfold the thawed puff pastry sheets and cut them into squares approximately 8 to 10 cm (3 to 4 inches) wide. This size balances ease of folding with ample filling space.
Fill the Squares: Carefully spoon a modest amount of strawberry filling into the center of each puff pastry square, avoiding overfilling to prevent spills during baking. Each parcel will have a juicy center bursting with natural flavors.
Fold and Seal: Fold the corners or edges over the strawberry filling to form compact parcels. Gently press the edges together to seal the filling inside. This step ensures the pastries bake evenly and hold their shape.
Apply the Egg Wash: Beat the egg and lightly brush the tops of the sealed pastries. The egg wash creates a glossy, golden crust once baked, enhancing both appearance and texture.
Bake to Perfection: Place the tray in the preheated oven and bake for 15 to 18 minutes until the pastries are puffed and beautifully golden. The high temperature ensures a crisp outer layer with a tender interior.
Cool and Dust with Powdered Sugar: Allow pastries to cool slightly on a wire rack. Once warm, dust generously with powdered sugar for a delicate finishing touch that adds sweetness and visual appeal.

You Must Know

You can replace strawberries with blueberries, raspberries, or mixed berries for different flavors.
Adjust sugar based on the natural sweetness of your fruit to achieve perfect balance.
These crisps are best served fresh but can be stored for short periods.

Storage Tips

Store cooled Strawberry Snowflake Crisps in an airtight container at room temperature for up to two days. For best crispness, avoid refrigeration as it may soften the pastry.

Serving Suggestions

Serve these delightful crisps warm or at room temperature alongside vanilla ice cream or a dollop of whipped cream for extra indulgence. They make a charming addition to brunch spreads or festive occasions.

Professional Tips

Make sure puff pastry is fully thawed but still cold to make cutting and folding easier.
Don’t overfill the pastry squares to prevent leaking and soggy bottoms.
Brush egg wash gently and evenly for an even golden color and glossy finish.

FAQs

Can I use frozen strawberries for the filling?: Yes, but thaw and drain excess juice well to prevent soggy pastry.
How do I store leftovers?: Keep in an airtight container at room temperature and consume within two days for best texture.
Can I prepare these in advance?: You can assemble them and keep them refrigerated overnight, then bake fresh before serving.
What if I don’t have cornstarch?: Arrowroot powder or flour can be used as a thickening alternative, but cornstarch gives the best clarity and texture.
Can I make this gluten-free?: Use gluten-free puff pastry sheets available from specialty stores for a delicious gluten-free option.
Can I substitute the egg wash?: You can brush with milk or cream for a less shiny but still golden finish.
How do I prevent the filling from leaking?: Seal the edges firmly and avoid overfilling to maintain neat pastries.