Valentina's Corner
Easy recipe for Puff Pastry Berries & Cream Wreath. The versatile puff pastry sheets create a dessert wreath with whipped cream and fresh berries. This beautiful puff pastry dessert, ready in under an hour, will make a statement when served for any occasion.
Puff pastry makes the best desserts!
I love when we can take average desserts that are 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 puff pastry layers with a simple and easy cream and your favorite berries. A perfect combination.
Puff Pastry Recipe for the Holidays-
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.
This pastry recipe is the perfect holiday dessert. A simple recipe using pastry sheets turned into a wreath will have your guests in awe!
Tips to make the pastry berries and cream wreath recipe:
I love the combination of the fresh berries and cream with the puff pastry sheets wreath. Here are some tips on getting your dessert to look and taste perfect!
- Do not open the oven during the baking. If you do, the layers will not be as flaky and will flatten.
- 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.)
- 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.
- The cream may also be prepared the day before, just keep it covered and refrigerated.
What kind of berries can I use?
I used 16 oz strawberries, sliced. Some raspberries, blueberries, and blackberries. That’s what I had on hand. Kiwi and strawberry are a great combination. You can also do just strawberries. Or kiwi and cuties. Whatever you have on hand will work.
Pastry Dessert!
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 pastry sheets because they can be used in sweet and savory recipes. Puff pastry dessert is always a winner as you don’t have to spend extra time making the layers.
Try these other Pastry Recipes:
- Pastry Cherry Cheesecake Dessert- puff pastry filled with cherries!
- Pastry Triangles– pastries filled with dulce de leche and drizzled with chocolate.
- Chicken Potato Pastry Pies– savory mini pies.
Puff Pastry Berries and Cream Wreath
Ingredients
- 17.3 oz puff pastry sheets, thawed (2 packages)
- 2 1/4 cups heavy whipping cream
- 3/4 cup granulated sugar
- 2 tsp lemon juice
- powdered sugar, optional
- favorite berries, see note
Instructions
- 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 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.