I absolutely love this puff pastry strawberry delight because it’s a perfect blend of crispy layers and luscious cream, creating a texture that’s both satisfying and indulgent. Plus, the macerated strawberries bring a fresh, juicy flavor that’s just irresistible, making it a go-to treat for impressing friends or simply enjoying a little self-love on a cozy weekend.
Creating easy and quick desserts like Mil Hojas Con Crema Y Fresas is something I truly enjoy. Using sheets of puff pastry, I layer them with a mix that is nothing less than divine.
Whipping heavy cream to soft peaks, I then mix it with powdered sugar (a must for any topping or filling) and a few drops of vanilla extract. I can’t forget to mention the star of the show: fresh strawberries.
“Mil Hojas” literally means “a thousand sheets,” but I think five is a good number. Adding photographs of the process was also a good idea.
Ingredients
Sheets of puff pastry: Layers that are flaky and that add texture and flavor of butter.
Whipping cream: Essential for the whipped filling; heavy cream so it doesn’t whip too high.
Confectioner’s sugar gives sweetness and mixes easily.
The warmth and depth of this extract come from its soft, subtle scent.
Strawberries: They’re juicy and sweet, with a good amount of vitamin C and lots of antioxidants.
Sugar that is in a grainy form: Makes strawberries sweet and boosts their inherent flavor.
Ingredient Quantities
- 1 package puff pastry sheets (usually containing 2 sheets, thawed)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- Powdered sugar for dusting (optional)
Instructions
1. Set your oven to 400°F (200°C) to warm up. Prepare a baking sheet by lining it with parchment paper.
2. Roll out the puff pastry sheets and cut each sheet into three equal rectangles. Align them neatly on the prepared baking sheet.
3. Poking the pastry with a fork will stop it from puffing up while it bakes.
4. Preheat the oven to 400 degrees. Bake the puff pastry in the preheated oven for 12-15 minutes, or until the pastry has puffed up completely and is golden and crispy. Remove from the oven and let cool on a wire rack.
5. In a bowl, mix the heavy whipping cream, powdered sugar, and vanilla. Use an electric mixer to whip until you can hold the bowl upside down and the whipped cream doesn’t fall out.
6. In another bowl, combine the sliced strawberries and the granulated sugar. Allow the strawberries to macerate for about 10 minutes.
7. After the puff pastry cools, take a rectangle for the base and spread whipped cream on it—don’t be shy.
8. Lay a layer of sugared strawberries over the whipped cream, and then carefully place another piece of puff pastry on top.
9. Layer with cream and strawberries, then layer with puff pastry as the topmost layer.
10. If you wish, you can give the top layer a pretty finish by dusting it with powdered sugar. When you are ready to eat, slice the dessert in a way that ensures each bite has some of the top layer and serve. The first serving is always the toughest, and I recommend using a cake knife dipped in hot water, which ensures that the top layer stays intact and makes for a lovely finished dessert.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Wire rack
8. Mixing bowls (2)
9. Electric mixer
10. Measuring cups and spoons
11. Sieve or fine mesh strainer (for dusting powdered sugar, optional)
12. Cake knife
13. Hot water (for dipping the cake knife)
FAQ
- Q: Can I use frozen strawberries instead of fresh ones?You can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the dessert.
- Q: Can I make this dessert ahead of time?B: The dessert is best assembled just before serving if you want to keep the puff pastry crisp. You can, however, prepare the parts in advance and put it together later.
- Q: How do I prevent the puff pastry from becoming soggy?I have ensured the strawberries are well-drained and dry before use. I have also assembled the dessert close to serving time.
- Q: Can I use pre-whipped cream instead of making my own whipped cream?You can use store-bought whipped cream, but the homemade stuff is fresher tasting and texturally superior.
- Q: How should Mil Hojas Con Crema Y Fresas be stored?A: Leftover food should be stored in an airtight container in the fridge. For optimal flavor and quality, eat within 24 hours.
- Q: What can I substitute for granulated sugar in this recipe?You can use honey or agave syrup as a substitute but be aware that it might slightly alter the flavor.
Substitutions and Variations
For vegan whipping cream, you can substitute coconut cream or a plant-based whipped topping for a dairy-free option.
In the absence of powdered sugar, you can either blend granulated sugar to make your own or use an equal amount of superfine sugar.
You can use almond extract or a tablespoon of vanilla paste instead of vanilla extract; they will yield a slightly different flavor.
If you cannot get your hands on freshly picked strawberries, you might try using other berries, like raspberries or blueberries, in their place. Thawed and drained frozen strawberries can also be used as an alternative, yielding a similar fresh strawberry experience.
Granulated sugar can be replaced with an equal amount of brown sugar for a more flavorful taste, or you can use honey or agave syrup to taste, for a sweeter result.
Pro Tips
1. Chill the Bowl and Whisk: Before whipping the cream, chill the mixing bowl and whisk (or beaters) in the freezer for about 10-15 minutes. This helps the cream whip up faster and achieve better volume.
2. Avoid Overwhipping: Be careful not to overwhip the cream. Stop once it reaches stiff peaks to avoid turning it into butter. Keep an eye on the texture as you whip.
3. Even Baking: Rotate the baking sheet halfway through the baking time. Puff pastry can cook unevenly, so rotating ensures that all sections puff and brown evenly.
4. Enhance Strawberries: Add a splash of fresh lemon juice or a pinch of salt to the strawberries when macerating. This enhances their flavor and balances the sweetness.
5. Custom Presentation: For a more elegant presentation, consider making individual-sized servings by cutting the puff pastry into smaller squares or rectangles. This way, each guest gets their own neat portion, and it’s easier to serve.
Mil Hojas Con Crema Y Fresas Un Postre Facil Y Rapido Recipe
My favorite Mil Hojas Con Crema Y Fresas Un Postre Facil Y Rapido Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Fork
7. Wire rack
8. Mixing bowls (2)
9. Electric mixer
10. Measuring cups and spoons
11. Sieve or fine mesh strainer (for dusting powdered sugar, optional)
12. Cake knife
13. Hot water (for dipping the cake knife)
Ingredients:
- 1 package puff pastry sheets (usually containing 2 sheets, thawed)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- Powdered sugar for dusting (optional)
Instructions:
1. Set your oven to 400°F (200°C) to warm up. Prepare a baking sheet by lining it with parchment paper.
2. Roll out the puff pastry sheets and cut each sheet into three equal rectangles. Align them neatly on the prepared baking sheet.
3. Poking the pastry with a fork will stop it from puffing up while it bakes.
4. Preheat the oven to 400 degrees. Bake the puff pastry in the preheated oven for 12-15 minutes, or until the pastry has puffed up completely and is golden and crispy. Remove from the oven and let cool on a wire rack.
5. In a bowl, mix the heavy whipping cream, powdered sugar, and vanilla. Use an electric mixer to whip until you can hold the bowl upside down and the whipped cream doesn’t fall out.
6. In another bowl, combine the sliced strawberries and the granulated sugar. Allow the strawberries to macerate for about 10 minutes.
7. After the puff pastry cools, take a rectangle for the base and spread whipped cream on it—don’t be shy.
8. Lay a layer of sugared strawberries over the whipped cream, and then carefully place another piece of puff pastry on top.
9. Layer with cream and strawberries, then layer with puff pastry as the topmost layer.
10. If you wish, you can give the top layer a pretty finish by dusting it with powdered sugar. When you are ready to eat, slice the dessert in a way that ensures each bite has some of the top layer and serve. The first serving is always the toughest, and I recommend using a cake knife dipped in hot water, which ensures that the top layer stays intact and makes for a lovely finished dessert.
