Mini Strawberry Cream Croissants: Elegant, Fruity, Flaky Perfection

If you’ve been craving something sweet, delicate, and eye-catching—but don’t have time for complex pastries—this is the recipe for you. These Mini Strawberry Cream Croissants are my go-to for when I want to impress guests (or just treat myself) with minimal effort. They’re flaky, buttery, filled with a lightly sweetened strawberry mascarpone cream, and have a charm that makes them feel like they belong in a Parisian bakery window.

I’m so glad you’re here, because this recipe truly is a little slice of fruity heaven. Whether you’re new to baking or just love discovering shortcut tricks that yield beautiful results, I think you’ll fall in love with every step of this process.

What Are Mini Strawberry Cream Croissants?

Let’s break it down: this recipe uses a single sheet of store-bought puff pastry as a “cheater’s” croissant dough. No laminating, no hours of folding and chilling. Just thaw, cut, roll, and bake. The result? Golden, flaky croissants in miniature form. Once cooled, each croissant is filled with a whipped strawberry mascarpone cream that’s light, smooth, and just sweet enough.

They are ideal for brunch, dessert trays, or even afternoon tea. In fact, they’re the type of dessert that can dress up a baby shower or bring a little elegance to a casual breakfast.

And yes, they taste every bit as good as they look.

Why You’ll Love This Recipe

There are so many reasons these croissants have earned a permanent spot in my recipe rotation:

• Deceptively simple: With store-bought puff pastry, you skip the hardest part of making croissants.
• Quick to prepare: From freezer to oven to table in under an hour.
• Beautiful presentation: Their size, flaky finish, and pale pink hue (if you brush them with strawberry juice) make them visually stunning.
• Incredible flavor: The contrast between buttery pastry and the cool, creamy filling is irresistible.
• Perfectly customizable: Change the filling flavor, swap in seasonal fruits, or even spike the cream with a little liqueur.

These are not just sweet treats—they’re a celebration of what happens when minimal effort meets maximum impact.

Flavor Profile: What Do These Croissants Taste Like?

The croissants are golden, crisp on the outside, and tender inside. The strawberry mascarpone filling brings a lightly tangy, sweet-and-creamy burst with every bite. The strawberries give it a fresh, fruity pop, while the mascarpone and whipped cream keep it smooth and rich without feeling heavy.

They’re elegant and subtle, not overpoweringly sweet—think of them as the refined cousin to the strawberry shortcake.

Why These Croissants Are Worth Making

Aside from the sheer joy of eating them, here are some of the benefits to making this recipe:

• Low-stress baking: It’s perfect for beginner bakers or anyone short on time.
• Great for gatherings: Serve a platter of these at a shower, brunch, or holiday breakfast, and watch them disappear.
• Fun to make with kids: Rolling and filling croissants is a hands-on activity little hands will love.
• Make-ahead potential: The croissants can be baked in advance, and the cream prepped ahead and piped just before serving.

Ingredients

For the Croissants:

• 1 sheet all-butter puff pastry (store-bought), thawed
• 1 egg (for egg wash)
• Optional: fresh strawberry juice or purée, for brushing the exterior before baking

For the Strawberry Cream Filling:

• ½ cup cold heavy whipping cream
• ¼ cup mascarpone cheese
• 1 tablespoon strawberry jam or purée
• 1–2 teaspoons powdered sugar (optional, depending on sweetness of jam)
• ½ teaspoon vanilla extract

Tools You’ll Need

• Rolling pin (optional, to smooth out puff pastry)
• Sharp knife or pizza cutter
• Baking sheet
• Parchment paper or silicone baking mat
• Small bowl and brush for egg wash
• Hand mixer or stand mixer
• Mixing bowl (chilled if possible)
• Piping bag (or zip-top bag with corner cut off)
• Cooling rack

Ingredient Variations and Add-Ons

This recipe is a fantastic base to riff on. Try these swaps or additions depending on your mood or pantry:

• Cheese swap: Use cream cheese instead of mascarpone for a tangier flavor.
• Fruit variation: Substitute raspberry, blueberry, or peach purée for the strawberry.
• Boozy twist: Add a teaspoon of Chambord or Amaretto to the cream for a grown-up version.
• Spice it up: Mix in a pinch of cinnamon or cardamom to the cream for extra dimension.
• Top it off: Garnish with fresh berries, crushed pistachios, or edible flowers for a show-stopping presentation.

How to Make Mini Strawberry Cream Croissants

Step 1: Prepare the Pastry

Preheat your oven to 400°F (200°C).

Unroll the thawed puff pastry sheet onto a lightly floured surface or parchment paper. If needed, use a rolling pin to gently smooth it out.

Use a sharp knife or pizza cutter to slice the pastry into 6 to 8 triangles, depending on your preferred size. Start by cutting the pastry into three rectangles, then divide each into two triangles by cutting diagonally.

If you want to give your croissants a pinkish hue, lightly brush the top side of each triangle with fresh strawberry purée or juice.

Step 2: Roll the Croissants

Starting at the wider end of each triangle, roll it tightly toward the pointed tip. Slightly curve the ends inward to mimic the traditional croissant shape. Place each on a parchment-lined baking sheet, seam side down.

Brush the tops with egg wash (beat the egg in a small bowl and use a pastry brush).

Step 3: Bake the Croissants

Bake in your preheated oven for 15 to 18 minutes, or until the croissants are puffed and golden brown. Resist the urge to overbake—they’ll continue to crisp as they cool.

Transfer to a wire rack and let cool completely before filling.

Step 4: Make the Strawberry Cream

While the croissants cool, whip up the filling. In a chilled bowl, beat the heavy cream until soft peaks form.

Add the mascarpone, strawberry purée or jam, powdered sugar, and vanilla. Continue to whip until smooth and fluffy. Be careful not to overwhip—it should be soft and airy, not stiff.

Refrigerate until ready to use.

Step 5: Fill and Garnish

Once croissants are cool, use a sharp knife to slice each one open partway—like a sandwich, but don’t cut all the way through.

Spoon or pipe the chilled cream into each croissant. A piping bag gives the prettiest result, but a spoon works fine too.

Optional: Garnish with a thin strawberry slice, a dusting of powdered sugar, or a drizzle of white chocolate.

What to Serve With Mini Strawberry Cream Croissants

These croissants pair beautifully with:

• A cup of black tea or café au lait
• Fresh berries or a simple fruit salad
• A flute of sparkling rosé or Prosecco
• Scrambled eggs or a savory quiche for a balanced brunch plate

They also make a beautiful addition to a larger dessert spread, especially when served with treats like this Old-Fashioned Cherry Cobbler or Reese’s Brownie Dessert Pizza—a mix of fruity and chocolatey options is always a good idea.

Tips for Perfect Croissants Every Time

• Keep your puff pastry cold until just before working with it. Warm dough won’t puff properly.
• Let the croissants cool completely before filling to avoid melting the cream.
• For extra crispiness, bake the croissants on the lower rack of your oven.
• Don’t overfill—just enough cream to give you that burst of flavor in every bite.
• Make the cream up to a day ahead, but whip it fresh for best texture.

Storage Instructions

Unfilled Croissants: Once baked and cooled, store in an airtight container at room temperature for up to 2 days.

Filled Croissants: These are best served fresh. If needed, refrigerate filled croissants in an airtight container and consume within 24 hours.

Freezing: You can bake the croissants ahead and freeze them (unfilled) for up to 1 month. Reheat in the oven at 350°F for 5–8 minutes, then cool and fill.

Frequently Asked Questions

Can I make these without mascarpone?
Yes! Cream cheese is a great substitute. The flavor will be slightly more tangy, but still delicious.

Can I use homemade puff pastry?
Absolutely. If you have the time and skill, go for it. The result will be even more impressive.

Can I freeze filled croissants?
It’s not recommended, as the cream texture may change. Freeze unfilled croissants instead.

Is the strawberry brushing necessary?
Not at all! It’s purely optional and just adds a subtle color tint. The flavor is lovely either way.

Final Thoughts

Mini Strawberry Cream Croissants are everything I love about baking: creative, fun, elegant, and surprisingly easy. They prove you don’t need to spend hours in the kitchen to make something that looks and tastes beautiful. With buttery layers, fresh cream, and a hint of strawberry, these little pastries are bound to become a favorite.

I promised you versatile, and here’s proof! Serve them at brunch, as a light dessert, or with a late-night coffee—you’ll find yourself making them on repeat.

Looking for more delightful baked goods? You’ll love these related recipes:

• Old-Fashioned Cherry Cobbler
• Reese’s Brownie Dessert Pizza
• Rhubarb Muffins with Cinnamon Sugar Topping

Share Your Creations

Did you make these croissants? I’d love to hear what you think! Leave a review in the comments and tag your photos on Pinterest so we can all admire your flaky, fruity masterpieces.

Nutritional Information (per croissant, approximate)

• Calories: 210
• Fat: 14g
• Carbohydrates: 17g
• Sugar: 5g
• Protein: 3g

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