Strawberry Pastry Swirls
These Strawberry Pastry Swirls offer flaky layers reminiscent of bakery treats. Watching the swirls bake and puff is always satisfying; they naturally draw the eye.
Equipment
- Baking Sheet
- Mixing Bowl
- Rolling Pin
Ingredients
For the Pastry
- 1 package Refrigerated puff pastry sheets thawed according to package directions
For the Strawberry Filling
- 1 cup Fresh strawberries finely chopped
- 1/4 cup Granulated sugar
- 1 tablespoon Cornstarch
For the Glaze
- 1 cup Powdered sugar
- 2 tablespoons Milk or more, as needed
Instructions
- Prepare the strawberry filling. Combine the chopped strawberries, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring often, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
- Unroll the thawed puff pastry sheets onto a lightly floured surface. If the sheets are rectangular, gently roll them slightly thinner to create a larger surface area.
- Spread the cooled strawberry filling evenly over the surface of each pastry sheet, leaving a small border along one long edge.
- Starting from the long edge opposite the border, tightly roll the pastry into a log. Pinch the seam closed to secure the roll.
- Wrap each log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the pastry hold its shape during slicing.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each chilled log into 8 equal rounds, about 1 inch thick.
- Place the pastry swirls cut-side up on the prepared baking sheet, leaving space between them. Bake for 18 to 20 minutes, or until the pastry is golden brown and puffed.
- While the swirls cool slightly, prepare the glaze. Whisk together the powdered sugar and milk until smooth. Add more milk if the glaze is too thick.
- Drizzle the glaze over the warm pastry swirls. Serve warm or at room temperature.
Notes
For a bakery-inspired look, you can use a small amount of strawberry jam mixed with a drop of red food coloring for the glaze instead of the powdered sugar mixture.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.