Mini Strawberry-Filled Croissants

Mini strawberry-filled croissants are my go-to when I want something fresh and special without a ton of effort. The contrast of buttery, flaky pastry with sweet strawberries makes every bite feel like a treat and I love how they always impress a brunch crowd or make a rainy morning feel a little more cozy.

I started making these for Mother’s Day breakfasts and they quickly became our family’s tea time tradition. The best part is watching kids dust them with powdered sugar, sometimes just a little too generously.

Ingredients

• Puff pastry sheet: provides the flaky golden layers storebought makes this recipe easy and reliable
• Fresh strawberries: select firm berries for the best flavor and texture avoid overripe ones that can get mushy
• Granulated sugar (optional): enhances the sweetness if your berries are tart I like to sprinkle just a touch inside
• Egg: creates a glossy brown finish when brushed on top use fresh eggs for the best look and flavor
• Water: thins out the egg wash so it is easy to brush on
• Powdered sugar: adds that picture perfect finish and balances the strawberry’s tang sieve before dusting for a snowy effect
• Optional strawberry jam or cream cheese: these add a creamy or extra sweet surprise use a good quality jam for depth or full fat cream cheese for the silkiest result

Step-by-Step Instructions

Prepare the pastry:

Thaw your puff pastry sheet until it is just pliable Unfold it onto a lightly floured countertop and gently roll into an even rectangle Using a sharp knife or pizza cutter slice into triangles about three inches wide at the base so each one bakes up mini and cute

Fill the croissants:

Lay one or two strawberry slices at the wide base of each triangle If you love extra richness add a small dollop of jam or cream cheese on top of the berries so it melts inside Gently roll each triangle from the wide end to the pointed tip tucking the strawberries inside and curving the edges to get a classic croissant shape

Brush and bake:

Beat together the egg with one tablespoon of water to make a smooth egg wash Using a pastry brush lightly coat each rolled croissant with the egg wash to help them brown beautifully Arrange them on a parchment lined baking sheet leaving space to puff up Bake for fifteen to eighteen minutes until you see the pastry rise and turn golden

Finish and serve:

Let the croissants cool for about five minutes after taking them from the oven Sift a generous cloud of powdered sugar over each pastry Serve warm or at room temperature arranged on a wooden platter for extra charm

Save

Strawberries always remind me of our first summer picnics Every bite brings back memories of sticky fingers and flour dusted noses The scent of these croissants is still my favorite way to wake up the family on a weekend

Storage Tips

Keep leftover croissants in an airtight container at room temperature for up to two days If you want to keep them longer freeze in a single layer then transfer to a ziptop bag Reheat by popping them in the oven at three hundred degrees Fahrenheit for five to seven minutes to refresh the pastry

Ingredient Substitutions

No strawberries on hand Blueberries or raspberries work beautifully for a summer berry twist If you prefer less sweetness try sliced peaches or plums For the filling swap in apricot or raspberry jam or use mascarpone instead of cream cheese for a more decadent option

Serving Suggestions

Pair your mini croissants with a pot of Earl Grey tea or a light fruit salad For a brunch spread serve alongside soft scrambled eggs and crisp bacon For dessert plate two with a scoop of vanilla ice cream and extra macerated strawberries

Cultural and Historical Context

Croissants began as an Austrian kipferl before becoming a French pastry icon The mini croissant version embraces the easy creativity of homemade baking in contrast to the all day process for classic croissants Adding fruit filling makes these more like Danish pastries and brings a touch of springtime to any brunch

Recipe FAQs

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for texture, but if using frozen, thaw and pat dry to reduce excess moisture that could make the pastry soggy.

→ What’s the best way to prevent overfilling?

Limit to 1–2 slices of strawberry per triangle and avoid too much jam or cream cheese to prevent leaks during baking.

→ Can I make these in advance?

Yes, assemble and refrigerate unbaked croissants for a few hours before baking. Bake fresh for best texture and flavor.

→ How can I achieve extra flaky pastry?

Use well-chilled puff pastry, handle it lightly, and avoid rolling it too thin to maintain flaky layers.

→ Is the sugar in the filling necessary?

Sugar is optional and adds sweetness, but fresh ripe strawberries will naturally provide vibrant flavor on their own.

→ What is the best way to serve these pastries?

Dust with powdered sugar and serve warm or at room temperature on a rustic platter for an inviting presentation.