Strawberry Whoopie Puffs

Looking for a simple dessert to satisfy your sweet tooth?  Whip up a batch of these puff pastry "shortcakes" filled with a buttery, strawberry filling.  They're irresistible!
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 10 minutes
  • cool: 10 minutes
  • total: 20 minutes
  • Serves: 9

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup strawberry preserves
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon lemon juice
  • 2 cups confectioners’ sugar

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Using a 3-inch round biscuit cutter, cut the pastry sheet into 9 (3-inch) circles.  Place the pastries onto a baking sheet.

  3. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.  Split each pastry into 2 layers.

  4. Beat the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy.  Beat in the preserves, vanilla extract, lemon zest and lemon juice.  Reduce the speed to low.  Beat in the sugar, 1 cup at a time, until just blended. 

  5. Divide the strawberry mixture among the bottom pastry layers.  Top with the top pastry layers.  Sprinkle with additional confectioners' sugar.  Garnish with additional lemon zest, if desired

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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