Roasted Strawberry Danish Pastries with Crème Pâtissière
Easy Summer Dessert Recipe
Flaky all-butter puff pastry squares layered high, filled with smooth, rich crème pâtissière and topped with jammy roasted strawberries. This classic combination of cream, fruit, and crisp pastry is given a bakery-style polish you can easily recreate at home.
These pastries are perfect for summer entertaining, an afternoon tea spread, or simply as an indulgent weekend bake. They can be made in advance, assembled just before serving, and are surprisingly straightforward for such an impressive result.
Crème pâtissière is a staple of French pâtisserie, a thick, pipable custard used to fill tarts, éclairs, and pastries. In this recipe, it’s paired with roasted strawberries, which are gently baked with sugar and lemon zest until their juices thicken and their flavour intensifies. Doubling the puff pastry sheets gives these pastries a higher rise and a crisper bite, but a single sheet works if you prefer something lighter.
You can swap strawberries for other fruit — roasted apricots, poached pears, or gently stewed apples all work beautifully — and add spices such as cinnamon or vanilla for extra warmth.
Roasted Strawberry Danish Pastries with Crème Pâtissière
Flaky puff pastry layered with rich crème pâtissière and jammy roasted strawberries. This easy summer dessert recipe is perfect for gatherings, weekend treats, or afternoon tea.
Ingredients
- 2 x 320g sheets all-butter puff pastry
- 1 egg, beaten (for egg wash)
- Baking beans or weights, for blind baking
- 500ml whole milk
- 1.5–2 tsp vanilla bean paste
- 6 egg yolks
- 120g caster sugar
- 60g plain flour
- 60g cold unsalted butter, cubed
- 400g fresh strawberries, hulled and halved if large
- 2 tbsp caster sugar
- Zest of 1 lemon
Instructions
- Prepare the pastry: Unroll both pastry sheets. Lightly brush one with water, edge to edge. Lay the second sheet directly on top, press gently, and roll lightly to seal and remove air. Cut into 6 equal squares. Score a 1.5cm border inside each square, prick the centres, and chill for 30 minutes.
- Make the crème pâtissière: Heat the milk and vanilla in a saucepan until steaming. Whisk egg yolks, sugar, and flour in a bowl until pale. Gradually add the hot milk while whisking. Return to the pan and cook until thickened. Off the heat, stir in butter until smooth. Strain into a bowl, press clingfilm directly onto the surface, and chill.
- Blind bake the pastry: Preheat the oven to 200°C. Brush pastry borders with egg. Add ramekins or parchment discs with baking beans to the centres. Bake for 15 minutes, remove the weights, and bake for 5 more minutes until golden. Cool completely.
- Roast the strawberries: Reduce oven to 180°C. Toss strawberries with sugar and lemon zest. Roast for 10–15 minutes until softened but holding shape. Cool.
- Assemble: Spoon or pipe crème pâtissière into the pastry centres. Top with roasted strawberries and a little syrup. Serve at room temperature.
Shopping List
2 x 320g sheets all-butter puff pastry
7 eggs
500ml whole milk
1.5–2 tsp vanilla bean paste
150g caster sugar
60g plain flour
60g cold unsalted butter
400g fresh strawberries
1 lemon
Nutrition Facts
Calories
510Sat. Fat
30 gCarbs
50 gSugar
22 gProtein
8 gApproximate values per serving
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Ingredients and sourcing tips
Offer any practical sourcing advice
All-butter puff pastry is essential here for that rich flavour and flake. You can usually find it in the chilled section at supermarkets. Strawberries are at their best in summer, and local fruit farms or markets often have the sweetest ones.
Highlight what to look for in terms of quality or ripeness
Choose strawberries that are deep red and fragrant, with no white patches near the stem. For the milk and butter, using good-quality dairy gives the crème pâtissière a richer finish.
Suggest substitutions if the ingredient is seasonal or hard to find
If strawberries aren’t in season, roasted apricots or gently stewed apples make excellent alternatives. You could even use frozen berries, roasting them straight from frozen with a little extra sugar.
Variations and dietary swaps
How to make it dairy free
Use a plant-based puff pastry (most are vegan by default, but check the label). Swap the milk and butter in the custard for plant-based versions, and replace crème pâtissière with a thick vanilla custard made with almond or oat milk.
How to make it gluten free
Use gluten-free puff pastry and swap the plain flour in the custard for cornflour or a gluten-free blend.
Any ingredient adaptions
Vanilla bean paste can be replaced with a scraped vanilla pod or good-quality extract. For a twist, add a pinch of cinnamon or nutmeg to the roasted fruit.
Kitchen notes
Any personal cooking tips / common mistakes or pitfalls to avoid
Work quickly with puff pastry. If it gets too warm, the butter softens and the pastry won’t rise properly. Keep it chilled until you’re ready to bake.
Timing/texture cues
The pastry is done when it’s golden and crisp, with a neat flat centre. The custard should be thick enough to pipe, and the strawberries should be soft but still holding their shape.
What to do with any leftovers
These pastries are best on the day they’re made. Leftovers can be stored in the fridge for up to 24 hours, but the pastry will soften.
Any make-ahead or storage guidance
You can make the crème pâtissière a day in advance and keep it chilled. The pastry can be baked ahead, but assemble with fruit and custard just before serving.
Serving suggestions
How you like to serve it / presentation ideas
I like to serve these pastries piled on a platter with a dusting of icing sugar. A few sprigs of mint or edible flowers add a fresh finish if you’re making them for a summer table.
Drinks or sides that compliment it
These are perfect with coffee or tea in the afternoon, or as part of a dessert spread. For a summer gathering, serve with a glass of chilled sparkling wine.
