Easy recipe for Puff Pastry Berries & Cream Wreath. 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.
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 pastry layers with a simple and easy cream and your favorite berries. A perfect combination, so be sure to try the Puff Pastry Berries & Cream Wreath recipe. 🙂
I think, for the most part, everyone makes something above the norm around the holidays. It’s 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. Usually, the baked goods are those made only 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.
One of my favorite store-bought doughs I like to work with is most definitely the puff pastry sheets. I really enjoy creating recipes 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 TO MAKE THE PUFF PASTRY BERRIES & CREAM WREATH RECIPE:
Do not open the oven during the 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 before checking for readiness. (If you take the layers out earlier, the inside will be mussy and not very pleasant to taste.)
Also, when making the first layer, create a template so you the size to make for the second layer. That way, one isn’t slightly larger than the other.
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.
You can bake the layers the night before and keep covered and assemble the following day.
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 will work.
We’d love to see our creation if you try this Puff Pastry Berries & Cream Wreath. Don’t forget to tag us on social media. #ValentinasCorner.
Thanks so much for visiting our online home! 🙂 🙂
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.
- 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
- 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.
- 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 the second layer with remaining cream and remaining berries.
- 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.
Lightly dust with powdered sugar before serving, Optional.
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.