Passion Fruit Curd and Strawberry Puffs: Flaky, Fruity, and Effortlessly Elegant
These Passion Fruit Curd and Strawberry Puffs are the kind of dessert that looks beautifully intricate but is surprisingly simple to make. Crisp, golden layers of puff pastry wrap around tangy passion fruit curd and juicy strawberries, creating a light, fresh bake that feels elegant without being fussy. They are perfect for spring and summer entertaining, afternoon tea, or whenever you want a sweet treat that delivers maximum impact with minimal effort.
If you love puff pastry as much as I do, you will be happy to know that my cookbook, Everything Is Better with Puff Pastry, is out now. A huge thank you to everyone who has already ordered it, your support honestly means so much to me. The book is packed with creative, approachable puff pastry recipes for every occasion, and if you have not ordered your copy yet, you can order it here.
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Simple Ingredients, Big Flavours
What makes these Passion Fruit Curd and Strawberry Puffs so appealing is how a short list of everyday ingredients comes together to create something that feels refined and special. Each element plays a clear role, and together they deliver the perfect balance of crisp, creamy, sweet, and tangy.
Puff pastry
Ready-rolled puff pastry keeps this recipe quick and approachable while still delivering beautifully flaky, golden layers. It forms the base and structure of the puffs, rising around the filling and creating that irresistible crisp texture. If you love working with puff pastry, you might also enjoy my Easy Berry Puff Squares, Nutella Banana Bites, or Sticky Pecan Puff Buns.
Passion fruit curd
I love using Thursday Cottage passion fruit curd for this recipe. Tangy and vibrant, it cuts through the richness of the pastry and adds a bright, tropical note. Its smooth texture sits perfectly in the centre of each puff, bringing freshness and contrast to every bite. Lemon curd works well too, but passion fruit adds something a little more special. For more passion fruit curd inspiration, make sure to check out my Passion Fruit Curd Raspberry Tarts and Passion Fruit Ricotta Dessert (Syrok).
Strawberries
Fresh strawberries bring natural sweetness, colour, and juiciness to the recipe. Smaller strawberries work best, as they fit neatly within the pastry folds and bake evenly. Their gentle sweetness balances the sharpness of the curd and pairs beautifully with puff pastry. For more fruit-forward ideas, take a look at my Strawberry Nutella Puffs or Whipped Cottage Cheese Strawberry Salsa Tarts.
Egg yolk and milk
A simple egg wash made from egg yolk and milk gives the pastry a glossy finish and helps it bake up deeply golden. This small step makes a big visual difference and gives the puffs that bakery-style look.
Icing sugar and fresh mint
A light dusting of icing sugar adds a soft, elegant finish, while fresh mint leaves are optional but lovely for decoration, especially if you are serving these for guests or a special occasion.
Together, these ingredients prove that you do not need anything complicated to create a dessert that feels thoughtful and impressive. With just a sheet of puff pastry and a few well-chosen additions, you can turn simple components into something truly memorable.
How to Make Passion Fruit Curd and Strawberry Puffs
Preparing the Puff Pastry
Preheat the oven to 200°C / 400°F with convection mode on, then line a baking tray with parchment paper so it’s ready when the pastries are shaped. Roll out the puff pastry into a rectangle roughly 24 x 36 cm (9½ x 14¼ inches). Once it’s rolled, cut it into 12 equal squares, about 8 x 8 cm (3 x 3 inches), so they bake evenly.
Score and cut the corners
Using a small sharp knife, score a smaller square inside each pastry square, about 1 cm in from the edge. Cut only the corners of this inner square, making a short cut at each corner and stopping at the midpoint of each side. Do not connect the cuts and do not cut through the centre. This keeps the centre intact while letting you fold the corners later.
Filling and Folding
Spoon about 1 teaspoon of passion fruit curd into the centre of each square. Arrange four small strawberries around the curd, one on each side of the scored square, framing the centre like petals.
Fold the outer corners of the pastry towards the centre. Bring two opposite corners together first, then fold over the remaining two so they meet in the middle. The corners should overlap slightly, framing the strawberries rather than fully enclosing them. Press gently in the centre to help the pastry hold its shape without squashing the filling.
Place one extra strawberry on top of each pastry, right where the folded corners meet. Press very gently so it settles into the pastry and helps secure the folds.
Baking to Perfection
Transfer the puffs to the prepared baking tray. Mix the egg yolk with the milk and brush lightly over the pastry. Bake for 13 to 15 minutes, or until the pastry is well puffed and deeply golden.
Final Touches
Allow to cool slightly, then dust with icing sugar and garnish with mint leaves, if using.
Serving and Storing
These puffs are best enjoyed slightly warm or at room temperature, once the pastry has set and the filling has cooled just enough. A light dusting of icing sugar is all they need, though a spoonful of whipped cream or crème fraîche on the side would not go amiss.
They are ideal for brunch tables, baby showers, afternoon tea, or casual entertaining, and they pair beautifully with coffee or a glass of something sparkling.
If you are planning ahead, you can assemble the pastries and keep them chilled for a few hours before baking. Like most puff pastry desserts, they are best eaten on the day, but leftovers can be refreshed briefly in the oven.
Instagram Tutorial & More
Want to see these Passion Fruit Curd and Strawberry Puffs come together? Watch the short video tutorial over on Instagram, or the slower, more detailed video on YouTube, where I show exactly how to score, fold, and shape the pastry so it bakes up beautifully every time. It’s the easiest way to get confident with this technique and see how simple it really is.
You might also enjoy some of my other favourite puff pastry recipes on the site, especially if you already have pastry in the fridge and want more inspiration:
- Fig Puffs with Goat Cheese
- Passion Fruit Ricotta Dessert
- Beetroot Puff Pastry Hearts
- Cottage Cheese Berry Tartlets
- Mini Sausage Puffs
- Cheesy Pepper Olive Twists
- Broccolini Tomato Puff Bites
- Salmon Puff Pastry Cups
Happy baking,
Izabella
Description
Ingredients
Instructions
-
Preheat the oven to 200°C / 400°F, convection mode on, and line a baking tray with parchment paper.
-
Roll out the puff pastry into a rectangle roughly 24 x 36 cm (9½ x 14¼ inches). Cut into 12 equal squares, about 8 x 8 cm (3 x 3 inches).
-
Using a small sharp knife, score a smaller square inside each pastry square, about 1 cm in from the edge. Cut only the corners of this inner square, making a short cut at each corner and stopping at the midpoint of each side. Do not connect the cuts and do not cut through the centre. This allows the corners to be folded later while keeping the centre intact.
-
Spoon about 1 teaspoon of passion fruit curd into the centre of each square. Arrange four small strawberries around the curd, one on each side of the scored square, framing the centre like petals.
-
Fold the outer corners of the pastry towards the centre. Bring two opposite corners together first, then fold over the remaining two so they meet in the middle. The corners should overlap slightly, framing the strawberries rather than fully enclosing them. Press gently in the centre to help the pastry hold its shape without squashing the filling.
-
Place one extra strawberry on top of each pastry, right where the folded corners meet. Press very gently so it settles into the pastry and helps secure the folds.
-
Transfer the puffs to the prepared baking tray. Mix the egg yolk with the milk and brush lightly over the pastry. Bake for 13 to 15 minutes, or until the pastry is well puffed and deeply golden. Allow to cool slightly, then dust with icing sugar and garnish with mint leaves, if using.
Nutrition Facts
Servings: 12 ServingCalories:167.31kcalTotal Fat:10.8gSaturated Fat: 2.76gTrans Fat: 0gCholesterol:14.12mgSodium:86.58mgPotassium:77.08mgTotal Carbohydrate:14.77gDietary Fiber: 1.06gSugars: 1.96gProtein:3.14gVitamin A: 7.8IUVitamin C: 19.59mgCalcium: 13.89mgIron: 0.88mgVitamin D: 0.07IUVitamin E: 0.28IUVitamin K: 5.03mcgThiamin: 0.11mgRiboflavin: 0.1mgNiacin: 1.24mgVitamin B6: 0.02mgFolate: 13.71mcgVitamin B12: 0.05mcgPhosphorus: 38.54mgMagnesium: 9.4mgZinc: 0.25mg
Note
- Puff Pastry: For best results, use cold puff pastry straight from the refrigerator. If it becomes too warm, it may be harder to work with and won’t puff up as nicely in the oven.
- Passion Fruit Curd: You can use store-bought passion fruit curd, or substitute with other flavours of curd, such as lemon or lime.
- Strawberries: Use small, ripe strawberries for best results. If your strawberries are on the larger side, slice them in half so they fit neatly inside the pastry squares. The amount needed may vary depending on the size of the strawberries you use.
- Sealing the Puffs: Ensure that the corners are securely pressed down when folding the puff pastry to prevent them from opening up during baking.
- Serving: These puffs are best enjoyed fresh out of the oven when they’re still warm and crisp. However, you can prepare the pastry squares in advance and bake them just before serving.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Refrigeration may cause the puff pastry to lose some of its crispiness, so when ready to serve, reheat in a preheated oven at 160°C (320°F) for 5-8 minutes to help restore their texture. Avoid microwaving, as it can make the pastry soggy.
User Reviews
Easy and delicious, replaced strawberries with large raspberries, will make again
Yummy treats