Easter Puff Pastry with Strawberry Jam

Easter Puff Pastry


Puff Pastry:

  • puff pastry
  • 1 egg

Homemade Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Homemade Strawberry Jam:

  • 1 lb Gem-Pack strawberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice


Puff Pastry:

  1. Once the puff pastry has thawed thoroughly, unfold it and use a cookie cutter or sharp knife to create your desired shape.
  2. Whisk an egg and then brush the tops of the pastry with the egg wash
  3. Bake the pastries in the oven at 425°F for roughly 12-15 minutes (until the pastry is golden brown)

Homemade Strawberry Jam:

  1. Wash and slice the Gem-Pack strawberries
  2. Add strawberries and sugar to a saucepan over medium heat and bring to a boil
  3. Once boiling, add the lemon juice
  4. Boil for 15 minutes stirring frequently or until the jam reaches 220°F
  5. Pour the jam into a container to cool

Homemade Whipped Cream:

  1. Add all of the ingredients into a bowl. Using a hand or stand mixer, beat the ingredients on high for 3-4 minutes.

Slice the puff pastries in half and fill them with your homemade jam and whipped cream.

Then enjoy!


The homemade strawberry jam can last in your fridge for up to two weeks! We love to use our leftover jam on toast or in our morning oats!