🍓 Mini Strawberry Cream Croissants (No Food Coloring)
Naturally pink and irresistibly flaky, thanks to fresh strawberries and golden pastry.
🧁 Ingredients
Shortcut Dough
1 sheet all-butter puff pastry (store-bought, thawed)
Strawberry Cream Filling
½ cup heavy whipping cream
¼ cup mascarpone cheese
1 tbsp powdered sugar
1 tbsp strawberry jam or fresh strawberry purée
½ tsp vanilla extract
👩🍳 How to Make It
1. Make the Strawberry Cream Filling
In a bowl, beat mascarpone with the strawberry jam or purée and vanilla until smooth.
In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
Gently fold the whipped cream into the mascarpone-strawberry mixture. Chill until ready to use.
2. Prep the Puff Pastry
Preheat oven to 400°F (200°C).
Roll out the thawed puff pastry on a lightly floured surface into a square or rectangle (if needed).
Cut into small triangles (like mini croissant shapes — about 3 inches wide at the base).
3. Assemble the Croissants
Place a small dollop (½ tsp) of the strawberry cream filling near the wide end of each triangle.
Roll up each triangle gently into a croissant shape, starting at the wide end.
Place on a parchment-lined baking sheet with the seam side down.
4. Bake
Brush lightly with milk or egg wash for extra golden shine (optional).
Bake for 12–15 minutes, or until puffed and golden brown.
5. Cool & Fill (Optional Tip)
For cleaner presentation and no ooze, you can bake the puff pastry empty, then pipe in the filling after baking using a piping bag with a small tip.
✨ Serving Suggestions
Dust with powdered sugar or drizzle with a bit of melted white chocolate.
Serve with fresh strawberries and tea or espresso for a lovely brunch or dessert.