{"id":232577,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-puff-pastry-dessert\/"},"modified":"2022-10-23T09:28:33","modified_gmt":"2022-10-23T14:28:33","slug":"strawberry-puff-pastry-dessert","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-puff-pastry-dessert\/","title":{"rendered":"Strawberry Puff Pastry Dessert"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. I don’t use puff pastry often, but it was simple to work with. My husband declared it one of the best desserts ever.<\/p>\n","protected":false},"author":7061,"featured_media":1702914,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307119,306849,304173,304328,304288,307104,306848,304268,306874,324623,307141,304150,304353],"categories-v2":[310461,309438,310169,309605,309455,308319,308984,259620,310155,309603,259483,309789,309177,310187,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Strawberry Ice Cream Dessert","post_link":"\/recipes\/strawberry-ice-cream-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26851_TH961238D48-2.jpg"},{"post_title":"Strawberry Cream Puffs","post_link":"\/recipes\/strawberry-cream-puffs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_EXPS_TOHD25_2722_JonathanMelendez_04.jpg"},{"post_title":"Cream Puff 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Dessert","post_link":"\/recipes\/pretzel-strawberry-dessert\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/exps25511_TH10603D31A.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-puff-pastry-dessert\/","name":"Strawberry Puff Pastry Dessert","datePublished":"2018-01-01","dateModified":"2022-10-23","prepTime":"PT30M","cookTime":"PT15M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/exps25511_TH10603D31A-2.jpg","height":300,"width":300},"recipeCategory":["Desserts"],"description":"My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. I don't use puff pastry often, but it was simple to work with. My husband declared it one of the best desserts ever.","recipeIngredient":["1 package (17.3 ounces) frozen puff pastry","5 cups sliced fresh strawberries, divided","6 ounces white baking chocolate, chopped","1 package (8 ounces) cream cheese, softened","1 teaspoon vanilla extract","1 cup confectioners' sugar","1\/3 cup malted milk powder","2 cups heavy whipping cream, whipped","Strawberry syrup, optional"],"recipeInstructions":[{"@type":"HowToStep","text":"Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares."},{"@type":"HowToStep","text":"Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool."},{"@type":"HowToStep","text":"Place 2-1\/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream."},{"@type":"HowToStep","text":"Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1\/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down."},{"@type":"HowToStep","text":"Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers."},{"@type":"HowToStep","text":""}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 432 calories","fatContent":"26g fat (12g saturated fat)","cholesterolContent":"50mg cholesterol","sodiumContent":"227mg sodium","carbohydrateContent":"45g carbohydrate (17g sugars","fiberContent":"5g fiber)","proteinContent":"6g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2006-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Norman Koehlmoos","givenName":"Norman","familyName":"Koehlmoos"},"reviewBody":"

I have made this many times. It was a favorite of our exchange stude.nt when she lived with us. I do add more pastry and like it better this way<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"xicota"},"reviewBody":"The flavor of the prepared filling is delicious---very rich! I do agree with Kchandler3125 that I'd prefer more pastry in this recipe. I thought I measured the strawberries for the puree fairly accurately, but I found that the filling turned out a bit too soft. I think that when I make this again, I'll make about half of the filling recipe and place some filling only between the split halves of the pastry, and serve it on the idea of a Napoleon dessert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JRicher"},"reviewBody":"The filling is delicious, although mine turned out very soft--it didn't keep its shape even after being refrigerated for several hours. I agree with xicota, next time I will make less filling and make individual pastries. Overall, a great dessert!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pamsterhamster"},"reviewBody":"So light & cool, perfect for summer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chefkenpalmer"},"reviewBody":"I agree it was a little soft. I incorporated gelatin-ed cream and it firmed up just nicely. At the restaurant ,we are making this per order, after puff and cream have been assembled.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"The puff pastry adds so mech to the delicious dessert! Our friends just loved it like we did!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25511","romance_copy_dek":"My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. I don't use puff pastry often, but it was simple to work with. 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","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps25511_TH10603D31A.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps25511_TH10603D31A.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":8,"RatingCount":13,"RecipeCommentDetails":[{"Comment":"Question? Do you use the vanilla or chocolate malted milk powder?","CommentId":1,"DateRated":"03\/24\/2021 15:31","GUID":"D3DEA82EBF934E8F91355E1F48A9164E","MemberId":1444078,"Rating":0,"ScreenName":"barbreed","SubmittedDate":"03\/24\/2021 15:31"},{"Comment":"

The puff pastry adds so mech to the delicious dessert! Our friends just loved it like we did!!!<\/p>","CommentId":2,"DateRated":"06\/30\/2017 05:37","GUID":"3D83199F1B5245A6AB3CC4A59E807D6A","MemberId":845443,"Rating":5,"ScreenName":"2124arizona","SubmittedDate":"06\/30\/2017 05:37"},{"Comment":"

I agree it was a little soft. I incorporated gelatin-ed cream and it firmed up just nicely. At the restaurant ,we are making this per order, after puff and cream have been assembled.<\/p>","CommentId":3,"DateRated":"02\/06\/2015 19:55","GUID":"69c4a4221cf644d3ae6a7fe8667c335c","MemberId":8248948,"Rating":4,"ScreenName":"chefkenpalmer","SubmittedDate":"02\/06\/2015 19:55"},{"Comment":"

So light & cool, perfect for summer.<\/p>","CommentId":4,"DateRated":"08\/21\/2014 07:53","GUID":"0bd90e25e08241dab9e8b6a9cfd6c648","MemberId":2978210,"Rating":4,"ScreenName":"pamsterhamster","SubmittedDate":"08\/21\/2014 07:52"},{"Comment":"","CommentId":5,"DateRated":"05\/22\/2013 17:14","GUID":"8d60c3f9333a45459b910a7d962d03f2","MemberId":7270464,"Rating":5,"ScreenName":"tatianacooks","SubmittedDate":"05\/22\/2013 17:14"},{"Comment":"

The filling is delicious, although mine turned out very soft--it didn't keep its shape even after being refrigerated for several hours. I agree with xicota, next time I will make less filling and make individual pastries. Overall, a great dessert!<\/p>","CommentId":6,"DateRated":"03\/31\/2013 20:02","GUID":"d25344117f1347db8100c80b902d7cab","MemberId":4107526,"Rating":4,"ScreenName":"JRicher","SubmittedDate":"03\/31\/2013 20:02"},{"Comment":"","CommentId":7,"DateRated":"08\/20\/2012 13:54","GUID":"ccb24d0330e946619fedf441db7e86a2","MemberId":5099598,"Rating":5,"ScreenName":"bba5677","SubmittedDate":"08\/20\/2012 13:54"},{"Comment":"

I have made this many times. It was a favorite of our exchange stude.nt when she lived with us. I do add more pastry and like it better this way<\/p>","CommentId":8,"DateRated":"07\/06\/2011 11:57","GUID":"34c8bd97a4464d7b9263f832d5f4c3e0","MemberId":1469105,"Rating":5,"ScreenName":"Norman Koehlmoos","SubmittedDate":"07\/06\/2011 11:57"},{"Comment":"","CommentId":9,"DateRated":"11\/06\/2010 18:08","GUID":"B59D421E98DC450885211C7CDD81AA0F","MemberId":879128,"Rating":5,"ScreenName":"didreibel@zoominternet.net","SubmittedDate":"11\/06\/2010 18:08"},{"Comment":"

The flavor of the prepared filling is delicious---very rich! I do agree with Kchandler3125 that I'd prefer more pastry in this recipe. I thought I measured the strawberries for the puree fairly accurately, but I found that the filling turned out a bit too soft. I think that when I make this again, I'll make about half of the filling recipe and place some filling only between the split halves of the pastry, and serve it on the idea of a Napoleon dessert.<\/p>","CommentId":10,"DateRated":"05\/15\/2010 16:14","GUID":"B510FBF49BB9446584DAF9A51A5F5242","MemberId":944314,"Rating":4,"ScreenName":"xicota","SubmittedDate":"05\/15\/2010 16:14"},{"Comment":"

This is wonderful, although I think I would use extra pastry next time. My son absolutely loved it.<\/p>","CommentId":11,"DateRated":"","GUID":"ae6d4a855e33466696fc334dd46054ae","MemberId":4007986,"Rating":0,"ScreenName":"Kchandler3125","SubmittedDate":"09\/10\/2009 19:11"},{"Comment":"","CommentId":12,"DateRated":"07\/03\/2009 12:53","GUID":"12168be331894e7e9a38af59184e35c5","MemberId":1434901,"Rating":5,"ScreenName":"mkozars","SubmittedDate":"07\/03\/2009 12:53"},{"Comment":"","CommentId":13,"DateRated":"04\/12\/2007 19:26","GUID":"6c8dcaebc66941fab68f6c6bfe85b9ac","MemberId":1089218,"Rating":5,"ScreenName":"lndyhpr","SubmittedDate":"04\/12\/2007 19:26"},{"Comment":"","CommentId":14,"DateRated":"02\/09\/2006 18:23","GUID":"9e25ff10c2f743b5bf54ee816c46c04d","MemberId":1112110,"Rating":5,"ScreenName":"Linda","SubmittedDate":"02\/09\/2006 18:23"},{"Comment":"","CommentId":15,"DateRated":"01\/31\/2006 16:52","GUID":"03ea126b125e4c36ac591ed36c3552e5","MemberId":1121834,"Rating":5,"ScreenName":"nancy","SubmittedDate":"01\/31\/2006 16:52"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Strawberry Puff Pastry Dessert"}},"analytics":[],"yoast_head":"\nStrawberry Puff Pastry Dessert Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/strawberry-puff-pastry-dessert\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Strawberry Puff Pastry Dessert Recipe: How to Make It","description":"My failed attempt to make a triple-layer strawberry malt mouse resulted in this scrumptious dessert. 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I don't use puff pastry often, but it was simple to work with. 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