John Myers
Filled Strawberry Puff Pastry Pockets
The perfect filled strawberry puff pastry pockets recipe with a picture and simple step-by-step instructions.
- 1 Puff pastry roll
- 250 g Strawberries
- 2 packet Vanilla sugar
- 0,5 packet Custard powder
- 50 g Sifted powdered sugar
- 0,5 tsp Guar gum
- Some soy milk
- Icing sugar to sprinkle
- Wash the strawberries and remove the stems. Put the cleaned strawberries in a blender, puree them finely and then transfer them to a bowl. Add powdered sugar, vanilla pudding powder and vanilla sugar and stir with a whisk. To make the strawberry mixture firmer, add guar gum and stir with the whisk until the mixture becomes firmer.
- Now roll out the puff pastry and cut into 8 equal-sized rectangles. (It is best to fold the rectangles together once so that you can see which side the filling is on). Brush the edges with milk.
- Approx. Place 1 ½ tbsp strawberry mixture on the lower part of the puff pastry and fold up. Use the prongs of a fork to press down on the edges to prevent the filling from leaking.
- Place the puff pastries on a baking sheet lined with baking paper and brush with milk. Bake at 200 degrees top / bottom heat on the middle rack for 15-20 minutes until golden brown. Then let it cool down a bit and sprinkle with powdered sugar.
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