The versatile recipe puff pastry sheets used to create a dessert wreath with whipped cream and fresh berries. This easy dessert, ready in under an hour will make a statement when served for any occasion.

Puff pastry sheet wreath with berries and cream recipe

I love when we can take average desserts that are so, so simple to create and make them look like you’ve been in the kitchen for hours! This puff pastry wreath can be enjoyed around the holidays or even on a simple Sunday, or a ladies get together for brunch (because those are super fun and a must). Flakey layers with a simple cream and your favorite berries. A perfect combination.

I think, for the most part, most everyone makes something above the norm for the holidays. It’ so fun to set up the table in some kind of special décor. The baking is started way early so there is much to choose from and usually the baked goods are those made around the holidays and not on a regular basis. The spirit of Christmas is in the air and everyone is in a happy mood (everyone minus that grouchy last-minute shopper in a long line, you know what I mean?;). We really enjoy baking and cooking during the holidays. The Christmas music is on and it just feels right.

Puff pastry sheet wreath with berries and cream recipe

One of my favorite store-bought doughs I like to work with is most definitely the puff pastry sheets. I really enjoy creating a recipe with the puff pastry sheets because they can be used in recipes served as a dessert or something savory. As you can see on our blog, we enjoy both. Our kids absolutely love the chicken potato pastry pies as savory mini pie treats. My husband and I both really enjoy the mini chicken tarts (with mushrooms). For dessert, the kids’ favorite would have to be the pastry triangles (we even did a video of the kids making them. The Mr. and I both really like our cake recipe and the pastry cheesecake desserts. So delicious and there’s not much that can go wrong with the recipe during preparation.

Tips: Do not open the oven during baking. If you do, the layers will not be as flaky and will flatten. Also, don’t underbake the cake, if the recipe says 15-18 minutes, give it at least 15 minutes. If you take the layers out earlier, the inside will be mussy and not very pleasant to taste. Also, when making the first layer, measure it would so you know the size to make for the second layer, so one isn’t slightly larger than the other.

Puff pastry sheet wreath with berries and cream recipe

If you are going to dust the berries with powdered, sugar. Make sure they are dry and room temp or else the sugar will just melt.

Berries: I used 16 oz strawberries, sliced. Some raspberries, blueberries, and blackberries. That’s what I had on hand. Kiwi and strawberry is also a yummy combination. You can also do just strawberries. Or kiwi and cuties. Whatever you have on hand is great.

You can bake the layers the night before and keep covered and assemble the following day.

Ingredients:

1 (2 sheets) pack puff pastry sheets, thawed

2 1/4 cups heavy whipping

3/4 cup sugar

2 tsp lemon juice

Powdered sugar, optional

Favorite berries (see note)

Makes: 1 round wreath

Directions:

Preheat oven to 375°F.

Take one pastry sheet (keep the second one refrigerated). Unfold and cut into three (with the creases). Then, cut each part in half again, you’ll have 6 strips. Then, take 1 strip and cut it so it’s in two parts, a 2/3 and 1/3 piece (see picture).

Take 3 strips, plus the larger (the 2/3) piece and lay them around creating a large round shape. Lightly overlap pieces and gently pinch together and slightly stretch out the pieces so it’s a perfectly round in shape. Take the remaining pieces and put them inside the circle. Gently pinch all seems together, lightly overlapping so there’s no gap. Bake 16-18 minutes. Tops should be very golden. Repeat with the second layer. Set aside both layers to completely cook.

Cut pastry sheets into strips. Make cream.

Beat heavy whipping cream with sugar and lemon juice on medium/high speed. For the first half of the beating, the mixture will be frothy and bubbly. Continue beating until firm peaks form.

Take first layers, cover generously with cream. Add your favorite berries. Gently flip the second layer over and add a light layer of cream. Set it down on the first layer. This way there is berries are in cream on both sides and the top layer won’t slip.

Cover first layer with cream and berries

Cover the second layer with remaining cream and remaining berries. Lightly dust with flour before serving, optional. 🙂

Enjoy, immediately. If not enjoyed immediately, keep refrigerated and covered. The cake will still be good the following day, the layers just won’t be as crunchy.

Puff pastry sheet wreath with berries and cream recipe

5 from 2 votes
Puff pastry sheet wreath with berries and cream recipe
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Puff Pastry Berries & Cream Wreath
Prep Time
18 mins
Cook Time
32 mins
Total Time
50 mins
 

The versatile puff pastry sheets used to create a dessert wreath with whipped cream and fresh berries. This easy dessert, ready in under an hour will make a statement when served for any occasion.

Servings: 1 wreath
Author: Valentina's Corner
Ingredients
  • 1 2 sheets pack puff pastry sheets, thawed
  • 2 1/4 cups heavy whipping
  • 3/4 cup sugar
  • 2 tsp lemon juice
  • Powdered sugar, optional
  • Favorite berries, see note
Instructions
  1. Preheat oven to 375°F.
  2. Take one pastry sheet (keep the second one refrigerated). Unfold and cut into three (with the creases). Then, cut each part in half again, you’ll have 6 strips. Then, take 1 strip and cut it so it’s in two parts, a 2/3 and 1/3 piece (see picture).
  3. Take 3 strips, plus the larger (the 2/3) piece and lay them around creating a large round shape. Lightly overlap pieces and gently pinch together and slightly stretch out the pieces so it’s a perfectly round in shape. Take the remaining pieces and put them inside the circle. Gently pinch all seems together, lightly overlapping so there’s no gap. Bake 16-18 minutes. Tops should be very golden. Repeat with the second layer. Set aside both layers to completely cook.
  4. Beat heavy whipping cream with sugar and lemon juice on medium/high speed. For the first half of the beating, the mixture will be frothy and bubbly. Continue beating until firm peaks form.
  5. Take first layers, cover generously with cream. Add your favorite berries. Gently flip the second layer over and add a light layer of cream. Set it down on the first layer. This way there is berries are in cream on both sides and the top layer won’t slip. Cover the second layer with remaining cream and remaining berries.
  6. Enjoy, immediately. If not enjoyed immediately, keep refrigerated and covered. The cake will still be good the following day, the layers just won’t be as crunchy.
  7. Lightly dust with flour before serving, Optional. 

Recipe Notes

Berries: I used 16 oz strawberries, sliced. Some raspberries, blueberries, and blackberries. That’s what I had on hand. Kiwi and strawberry is also a yummy combination. You can also do just strawberries. Or kiwi and cuties. Whatever you have on hand is great.

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