Strawberry Cream Crisps

A flaky puff pastry with pastry cream and strawberry on top.

A flaky puff pastry with pastry cream and strawberry on top. With just the addition of flour, custard takes on a new identity as the versatile pastry cream that’s used in cream puffs and tarts.

Strawberry Cream Crisps

Rachelle Santos
A flaky puff pastry with pastry cream and strawberry on top.
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 6


Strawberry Cream Crisps

  • 3/4 Cup milk
  • 3/4 Cup cream
  • 1/2 Cup sugar
  • 2 Egg
  • 1 Egg yolks only
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 sheets store-bought puff pastry thawed
  • egg wash
  • 1/2 Cup sugar
  • 18 strawberries sliced
  • confectioners sugar


  • Make the pastry cream: Combine milk and cream in a medium saucepan and bring to a simmer. In a large bowl, whisk sugar, eggs, egg yolk, and flour to blend. Gradually whisk in the hot milk mixture into the egg mixture, taking care not to cook the eggs. Transfer mixture to the saucepan. Add vanilla; whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Transfer to a bowl or container and press plastic wrap onto entire surface of pastry cream to prevent a skin from forming. Cover and chill for about 4 hours.
  • Cut each pastry sheet into 6 equal rectangles. Prick puff pastry slices with a fork. Brush with egg wash then sprinkle with sugar. Bake in a preheated 400ºF oven for 10 to 15 minutes or until puffed and golden. Transfer puff pastries to a wire rack to cool.
  • Place chilled pastry cream in a pastry bag fitted with a medium or large star tip. Pipe 3 to 4 strips of pastry cream on the puff pastry. Top with 8 to 10 strawberry slices to cover entire puff pastry. Dust with confectioners sugar.
Tried this recipe?Let us know how it was!

Most Popular Recipes

My Agile Privacy
We use cookies to ensure you get the best experience on By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices