Strawberry Croissants

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It’s time for strawberry croissants! This dessert just screams summer with its cold, refreshing taste and the burst of fresh strawberries! Surprisingly, they’re super easy to make, especially with a little puff pastry hack.

Imagine flaky, golden croissants filled with a creamy custard and juicy strawberries, topped off with a sprinkle of powdered sugar! This dessert is not only easy to whip up but also sure to impress anyone who takes a bite. They look like they came straight from a bakery, thanks to one secret ingredient trick!

Strawberry Croissants

Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8


  • 1 pound puff pastry 1 package
  • Sliced strawberries

**For the Egg Wash:**

  • 1 large egg
  • 1 tablespoon whole milk

**For the Custard:**

  • 1 2/3 cups whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 4 egg yolks
  • 2 tablespoons unsalted butter


  • Let’s start by making the custard. In a mixing bowl, whisk together cornstarch, sugar, and salt. Then add the egg yolks and beat until the mixture lightens in color. Set aside.
  • In a pot over medium heat, combine the milk and vanilla extract. Heat it just until it starts to bubble at the edges, but don’t let it boil.
  • Remove from heat and gradually add a little bit of the warm milk to the egg mixture, whisking continuously to avoid cooking the eggs.
  • Transfer the mixture back to the pot and heat over medium-low heat. Whisk constantly until it thickens. Remove from heat and add the butter, mixing until melted. Transfer the custard to a bowl, cover, and chill in the fridge.
  • Preheat your oven to 400°F and line a baking sheet with parchment paper.
  • Cut the puff pastry sheets into 4 squares each, making 8 pieces in total. Optionally, trim them to make smaller croissants.
  • Whisk together the egg and milk to make the egg wash. Brush the pastry squares with the egg wash, then fold each one and press down the edges to prevent them from opening too much.
  • Brush the outside of the croissants with egg wash and bake for 20 to 25 minutes, until golden brown.
  • Allow the croissants to cool to room temperature, then slice them in half and fill with the chilled custard and sliced strawberries.
  • Dust the tops with powdered sugar and enjoy your homemade strawberry croissants!

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