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Basil Strawberry Pastry Puffs are a riff off the familiar strawberry shortcake, with an elegant update. {sponsored post}

Basil Strawberry Pastry Puffs

Carrie @ poet in the pantry
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Servings 8


  • 1 sheet puff pastry thawed or refrigerated
  • 1 large egg
  • 1 teaspoon cold water
  • 1 Tablespoon sparkling sugar/granulated sugar
  • 1 pound strawberries washed, hulled, and sliced
  • 2-3 Tablespoons granulated sugar
  • 1 Tablespoon Gourmet Garden lightly dried basil
  • 1 cup whipped topping


  • Preheat oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  • Let the puff pastry sit at room temperature for 10 minutes, then unroll it onto a floured work surface.
  • Cut into 8 rectangles and transfer to the prepared baking sheets.
  • In a small bowl, whisk together the egg and cold water until light yellow and a little frothy. Brush over the tops of the puff pastry rectangles, then sprinkle with sparkling sugar/granulated sugar.
  • Bake for 15 minutes, or until golden brown, rotating the pans halfway through baking time.
  • Transfer to wire racks to cool completely.
  • When cooled, combine the strawberries, sugar, and basil in a medium bowl. Stir and set aside for 5 minutes.
  • Split each pastry rectangle in half so they're like little buns. Remove the tops, spoon macerated strawberries over the bottoms, then top with dollops of whipped topping.
  • Replace the tops and serve.


Taste your strawberries! If they're sweet, you won't need as much sugar as if they're on the sour side.
I prefer whipped topping in this recipe for its sturdiness, but you can also use whipped cream.