Picture this: you’ve just pulled a tray of golden, flaky pastries out of the oven. Your kitchen is filled with the warm, irresistible aroma of buttery pastry. These Passion Fruit Curd and Strawberry Puffs are a real treat, making you feel like a star baker, even if you’re just enjoying a quiet afternoon at home.
Start by unfolding your puff pastry sheet on a clean surface. To ensure uniform pieces, cut the sheet into squares. Each square should be large enough (approximately 8cm x 8cm) to hold the passion fruit curd and strawberries, while still allowing room to fold the edges neatly.
With a knife, gently score a border around each square, making sure to leave a space between the outer edge and the inner part of the square. This border will create a beautiful puffed effect during baking. Make small cuts at the corners of the border, but avoid connecting these cuts to the centre.
Place a dollop of passion fruit curd in the centre of each square. Position a fresh strawberry within the scored border.
To form the puffs, fold the corners of each square towards the centre, creating a neat package.
Place an additional strawberry on top and gently press to secure it.
Transfer the prepared puffs to a baking tray lined with parchment paper. Brush each puff with an egg wash to achieve a golden, glossy finish.
Bake until the puffs are golden brown and have puffed up nicely.
Once baked, allow the puffs to cool slightly. For a touch of elegance, dust with icing sugar and garnish with fresh mint leaves.
Serve and savour the delightful combination of passion fruit curd and strawberries encased in flaky puff pastry.
By following these steps, you’ll create pastries that are as beautiful as they are delicious, perfect for any occasion. Enjoy the sweet, tangy, and fruity goodness of Passion Fruit Curd and Strawberry delectable Puffs!
Watch the video tutorial on my Instagram for a step-by-step guide!
Try also our Fig Puffs with Goat Cheese and Passion Fruit Ricotta Dessert— we’re sure you’ll love them!
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
• 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: Choose small, ripe strawberries for this recipe. If your strawberries are large, you may want to slice them in half to fit neatly inside the pastry squares.
•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 180°C (350°F) for 5-8 minutes to help restore their texture. Avoid microwaving, as it can make the pastry soggy.
