Ingredients
Scale
- 2 sheets frozen puff pastry, thawed
- 2 cups cold heavy cream (35-38% fat)
- 1/2 cup confectioners' sugar (powdered sugar), plus more for dusting
- 1 teaspoon pure vanilla extract
- 3 cups mixed fresh berries (strawberries, raspberries, blueberries, blackberries)
- 1 tablespoon granulated sugar (optional, for berries)
- Fresh mint leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Gently unfold each thawed puff pastry sheet onto a prepared baking sheet. Using a fork, prick the pastry sheets all over to prevent excessive puffing. You can optionally cut each sheet into two equal rectangles or a large circle, depending on your desired cake shape.
- Bake the puff pastry for 15-20 minutes, or until deeply golden brown and crisp. Keep an eye on them to prevent burning. If they puff up too much in certain areas, you can gently press them down with a spatula halfway through baking. Remove from oven and transfer to a wire rack to cool completely. They should be very crisp.
- While the pastry cools, prepare the cream. In a large, chilled mixing bowl, combine the cold heavy cream, confectioners' sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat, or it may curdle.
- If using, gently toss the fresh mixed berries with 1 tablespoon of granulated sugar in a separate bowl. This step enhances their natural sweetness and releases some juices. Set aside.
- To assemble your exquisite berry cream pastry cake, place one cooled pastry sheet (or half if you cut them) on your serving platter. Spread half of the whipped cream evenly over the pastry, leaving a small border. Arrange half of the fresh berries over the cream.
- Carefully place the second cooled pastry sheet on top of the berry layer. Spread the remaining whipped cream over this pastry layer, and then top with the remaining fresh berries. If you cut your pastry into four rectangles, you can create two smaller, two-layered cakes.
- Lightly dust the top with additional confectioners' sugar, if desired, and garnish with fresh mint leaves for a pop of color. For best results, chill the assembled pastry cake in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the pastry to soften slightly for easier slicing, while still retaining its delightful crispness.
Notes
For perfectly crisp pastry, ensure it’s fully baked and cooled before assembly. This dessert is best enjoyed within a few hours of assembly, as the pastry will soften over time. Feel free to experiment with other fruit combinations like peaches and raspberries or a single type of berry. A tiny hint of lemon zest in the cream can add a beautiful brightness!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Chilling, Assembly
- Cuisine: Modern European Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 90mg