Strawberry Pastry Recipe

Prepare and preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with the flour.

Unfold the thawed puff pastry sheets on the floured surface. Using a rolling pin, gently roll each sheet to smooth seams and to about 12 x 9 inches (do not overwork).

Cut each sheet into 4 equal rectangles (you will have 8 rectangles total). Transfer rectangles to the prepared baking sheet, spacing them about 1 inch apart.

In a small bowl, whisk the egg with the cold water to make an egg wash. Reserve for brushing the assembled pastries.

Place the diced strawberries in a medium bowl. Sprinkle the granulated sugar and lemon juice over the strawberries. Stir gently to combine.

Let the strawberries macerate for 10–15 minutes, until they release their juices. After maceration, spoon the berries into a fine-mesh sieve set over a small bowl and press lightly to collect up to 2 tablespoons of syrup. Reserve 2 tablespoons of this syrup for the glaze; any remaining juices can be discarded or used elsewhere.

Return the macerated strawberries to the bowl. Sprinkle the cornstarch and vanilla extract over the berries and toss gently to coat. The cornstarch will thicken the juices when baked.

In a medium bowl, beat the room-temperature cream cheese with a fork or small hand mixer until smooth and free of lumps.

Add the powdered sugar, vanilla extract, egg yolk, and milk. Mix until smooth and spreadable. The custard should be slightly thick but pipeable; adjust with an extra teaspoon of milk if too stiff.

Using a small spoon or a piping bag, place about 1 tablespoon of the cream cheese custard in the center of 8 pastry rectangles, leaving a 1/2-inch border around the edges.

Top the custard with about 2 tablespoons of the macerated strawberries (including a small amount of softened fruit but not excess syrup) on each pastry, distributing evenly.

Brush the 1/2-inch pastry borders with the egg wash. If desired, score a few vent slits in the tops of the pastries or leave them open-faced. For closed pockets: fold each rectangle in half and crimp edges with a fork to seal, then brush tops with egg wash.

Bake in the preheated oven for 15–18 minutes, until pastry is puffed and golden brown and filling is bubbling slightly. Rotate the sheet halfway through baking for even color.

Remove pastries from the oven and transfer to a wire rack to cool for 5 minutes before glazing.

In a small saucepan or microwave-safe bowl, warm the reserved 2 tablespoons strawberry syrup with the optional 1 teaspoon sugar over low heat just until sugar dissolves and syrup is glossy (about 30–45 seconds in microwave). Do not boil.

Brush the warm syrup lightly over the tops of the warm pastries to give a shiny finish and an extra hit of strawberry flavor.

Allow pastries to cool for another 5 minutes, then serve warm or at room temperature. Pastries are best the day they are made; store leftovers in an airtight container at room temperature for up to 1 day or refrigerate up to 2 days and reheat briefly before serving.