Description

Mini Strawberry Cream Croissants are buttery, flaky pastries filled with a whipped strawberry mascarpone cream. They’re perfect for brunch spreads, baby showers, or a light dessert. Made with store-bought puff pastry for a fast shortcut, they come together in under an hour but look like you spent all day in the kitchen. These minis are fruity, creamy, and anything but boring! Try them for your next gathering or cozy morning at home.

Ingredients

Scale

For the Croissants:

1 sheet all-butter puff pastry (store-bought), thawed
1 egg (for egg wash)
(Optional) 1–2 tablespoons fresh strawberry juice or purée, for brushing pastry

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, to taste)
½ teaspoon vanilla extract

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unfold thawed puff pastry on a lightly floured surface. Smooth out creases if needed.
Cut the puff pastry into 6–8 triangles using a sharp knife or pizza cutter.
Optional: Lightly brush the top of each triangle with strawberry purée for a soft pink hue.
Starting from the wide end, roll each triangle toward the point to form a croissant shape. Curve the ends slightly.
Place croissants seam side down on the baking sheet. Brush tops with egg wash.
Bake for 15–18 minutes, or until golden brown and puffed. Cool completely on a wire rack.
Meanwhile, in a chilled bowl, whip the heavy cream until soft peaks form.
Add mascarpone, strawberry jam, powdered sugar, and vanilla. Beat until smooth and fluffy.
Once croissants are cool, slice each one open partway.
Fill with strawberry cream using a piping bag or spoon.

Optional: Garnish with a slice of fresh strawberry or a dusting of powdered sugar. Serve immediately.

Notes

Keep puff pastry cold for best rise and flakiness—work quickly once thawed.
Mascarpone adds a rich, mild flavor. Cream cheese can be used as a tangier alternative.
The strawberry purée brushing is optional but adds a pretty pink tint after baking.
Filled croissants are best served fresh. Unfilled croissants can be made a day ahead.
Want to switch it up? Try raspberry or peach purée in place of strawberry.

For easy piping, use a zip-top bag with the corner snipped if you don’t have a piping bag.