Homemade Strawberry Crossover Puff Pastries

by on March 25, 2010

Wake up early one morning and one’s love (who is normally just a salt person) requests a breakfast sweet, there are three main options:  Feign early morning incomprehension. Go out and buy something. Make a breakfast pastry for the love of your life.

A baking bad-ass with an affinity for spoiling those he loves only has one choice that won’t haunt the recesses of his heart and soul; fire the oven and bake up a flaky delight.

The fridge hadn’t been resupplied for a few days, but there were still enough basic supplies hanging around the kitchen to make something up.  Fresh berries. Milk. Eggs. Sugar. Some homemade puff pastry dough in the freezer (doesn’t everyone have that stocked in the icebox? Baking bad-ass!). Yeah, there was something to work with here.

Using the puff pastry as a base, some pastry cream would be quick to make, combine it all together to be enraptured by the fresh berries, and bake.  Easy.  The “proof” setting on the oven would speed up the thawing of the frozen puff pastry dough to about 15 minutes so it wouldn’t take long too get things underway. The only thing left to be decided was the form of the pastry.

Turning to the household baking Bible, The Professional Pastry Chef, a few flips of the pages brought up Bo’s cherry crossovers.  A cherry filling wrapped in puff pastry with enticing slits allowing its sweet center to peak through.  What a perfect way to package the fresh berries!  Soon the sweet scent of puff pastry and strawberries baking filled the morning kitchen air, arousing the dogs and mingling with the aroma of the daily cappuccinos.

Does it even need to be said that the end result was heavenly?  Flaky, buttery puff pastry combined with smooth, slightly sweet pastry cream, all serving as a backdrop to the sweet, slightly tangy, tartness of the strawberries. Someone was a very lucky girl.

Todd

Wrap the dough around the dowel, slice the strips, and transfer to baking sheet

Pipe and spread pastry cream, fill with berries, and cross

After crossing, press with dowel to seal, and brush with egg wash

Berry Crossover Recipe

Yield: 6-8 Pastries

Cook Time: 35 Min.

Inspired by Bo Friberg's Cherry Crossover in The Professional Pastry Chef.

Ingredients:

Berry Crossover Ingredients

  • 1 lb (455 g) Puff Pastry, if dough is frozen allow to thaw to a workable
  • 1 lb (455 g) Fresh Berries, cut into 1/2" pieces
  • 1 c Pastry Cream (recipe follows)
  • Egg Wash (1 egg white mixed w/ 1 tbsp. water)
  • Powdered Sugar (optional)
  • 3/4" dowel needed for cutting strips for crossovers

Pastry Cream Ingredients

  • 1c (240 ml) Milk
  • 2 T (15 g) Cornstarch
  • 4 T (60 g) Granulated Sugar
  • pinch of Sea Salt
  • 1 lrg Egg
  • 1/4 t (1 ml) Vanilla Extract

Directions:

preheat oven to 375°F

Berry Crossover Directions

  1. Keeping the puff pastry dough lightly dusted with flour, roll out to 1/8" thick,  a bit over 7" wide and how ever long you have room to roll (roll separate chunks of dough if needed, keeping the second dough in the fridge until ready to roll). Trim the edges of the dough to form straight edges.
  2. Cut the dough into  approx. 4" lengths.  Fold a piece of dough around the dowel so that the 4" length runs down the dowel and the 7" width wraps around it. Make sure top flap of dough tucks in close to the dowel and is laying flat on top of the bottom section of dough.
  3. Cut strips 1/4 - 1/2" wide along the length of the dough. Wider strips are easier to handle, but the strip width is mostly a visual choice. Be sure to slice all the way through the bottom layer.
  4. Using the dowel, transfer the dough to a baking sheet lined with parchment paper or a silpat. Lay out flat and continue slicing strips for the rest of the pastry sections.
  5. Put pastry cream in a pastry bag with a 1/2" plain tip, or put pastry cream in a plastic sandwich bag and cut one corner to pipe out of. Pipe a line of pastry cream down the center, the length of each section of dough. Spread it a little to flatten the pastry cream. Place a hearty layer of berries on top of pastry cream.
  6. With the right hand, bring the right strip closest to you across the berries.  With the left hand cross the left-hand strip across the first strip.  Continue this alternating left and right, making sure each strip is overlapping the previous opposite side to help lock it in. Do this down the length of each pastry and for all of the pastries.
  7. With the dowel, press down a little going the length of each pastry to help seal and lock the strips together. Brush with egg wash.
  8. Double pan your baking pan then bake for 35 min. or until golden.  If necessary a sheet of parchment paper can be draped over the top of the crossovers if the tops are cooking faster than the rest of pastry.
  9. Allow to cool, dust with powdered sugar if desired and enjoy.

Pastry Cream Directions

  1. Put milk in a thick bottomed saucepan. Bring up to a boil, stirring frequently to keep the milk from burning to the bottom of the pan.
  2. While the milk heats, combine cornstarch, sugar, and salt in a bowl.  Whisk together then add egg and mix until smooth.
  3. Add about 1/3 of the hot milk to the egg mix, whisking rapidly, then pour the tempered mix back into the saucepan with the rest of the milk.
  4. Return to the stovetop and cook over medium heat, stirring constantly, until the mixture begins to boil and thickens.  Stir in vanilla extract.
  5. Pour and work the pastry cream through a fine mesh sieve and into a bowl to catch any lumps.  Cover with a piece of wax or baking paper to keep a skin from forming. Store in the refrigerator until needed. Can be kept in fridge for 3-4 days when used for baking.
Recipe Source: WhiteOnRiceCouple.com.

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{ 80 comments… read them below or add one }

1 Joy March 22, 2010 at 2:03 am

I ordered these at a coffee shop last week and was mortified by how bad it tasted. I told myself I’ll have to make them, and made a mental note to look for a recipe. Hah…I don’t have to look further. I’m so excited to try this soon! Gah, wish I could hope on a plane and beg for the last bites of that!

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2 Girl Japan March 22, 2010 at 3:40 am

Sil pads are the best, aren’t they? Nothing sticks to them… gosh, I’d be scrubbing forever if it wasn’t for a sil pad…

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3 Jessica @ How Sweet March 22, 2010 at 3:55 am

Beautiful!! Those look delicious and I love that you use strawberry -I always see so many with raspberry and cherry, and strawberry is my favorite!

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4 SMITH BITES March 22, 2010 at 3:57 am

you ARE a baking bad-ass! yes, someone is a very lucky girl indeed! will definitely be attempting these here!

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5 Denise@There's a Newf in My Soup! March 22, 2010 at 7:24 am

Note to self: I need to introduce John to Todd! Those are beautiful!

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6 bunkycooks March 22, 2010 at 7:50 am

Oh, my…! I wonder if I can talk my other half into baking these for me?? He usually brings back a bagel when I say pastry! These are beautiful!

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7 Cassie, mamamakesitbest.com March 22, 2010 at 7:52 am

Wow, someone is a very lucky girl! Super jealous. I would be in heaven if my husband made these for me. Well, I think I’ll just have to surprise him and make them for the family. I may not be ambitious enough to make my own pastry, though. Is it safe to assume I can use the store bought puff pastry? Thanks for posting! I adore your website =)

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8 White on Rice Couple March 22, 2010 at 11:23 am

Store bought puff pastry will work just fine. It is something which is super handy to always have in the freezer, whether store bought or homemade. Thanks for the compliments!
Todd

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9 deeba March 22, 2010 at 8:22 am

Love it…totally do!! WOW!!

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10 White on Rice Couple March 22, 2010 at 8:30 am

I’m SO SPOILED!!! I know. Thank you Todd, I love you. -Diane

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11 Deann June 24, 2011 at 1:38 pm

Anyone know the nutritional value?

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12 jenjenk March 22, 2010 at 8:43 am

oh, the pavlovian response was so immediate when I saw those photos…i would be squatting next sierra and dante with slobber running down my chin.

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13 White on Rice Couple March 22, 2010 at 11:25 am

Jenjen – You so funny!

T

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14 Anne March 22, 2010 at 9:23 am

Diane- you’re so lucky! These look so mouthwatering. I love the combo of pastry cream and strawberries. Todd, impressive!!!

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15 Jen (Modern Beet) March 22, 2010 at 10:04 am

These look delicious! Though I don’t typically have homemade puff pastry lying around (sometimes though!), I almost always have jars of homemade jam and am always looking for ways to incorporate it into baked good.
The pastry cream really brings this to another level!

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16 kat viray March 22, 2010 at 12:17 pm

If I woke up one morning and craved something sweet, the love of my life would make a quick dash to the corner donut shop. I love donuts and I love him for trying…but these pastries…*drool*. Diane is one very lucky lady. =)

Where can I find a 3/4″ dowel? I’ve been needing one anyway to make Chinese dumpling wrappers, but I couldn’t find one at my local kitchen supply store. Any suggestions?

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17 Memoria March 23, 2010 at 2:25 am

Kat – I bought my dowels from Home Depot for fewer than 2 dollars, and I got 3 “rolling pins” out of one long dowel for that price. Just go to a place like Home Depot and look for the right size/width dowel and ask an employee to cut it into three pieces. Make sure you tell her or him how long you want it to be. For me, the first two pieces are the same same length, but the third one was the leftover one and is a bit shorter. I’ve been using them for years, and they work perfectly. I got the idea from one of Alton Brown’s shows. I hope this helps!

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18 White on Rice Couple March 23, 2010 at 9:22 am

That’s where we got ours too. Hardware stores have some awesome supplies that work perfect in the kitchen (usually much cheaper than their cooking counterparts, too). We’ll sand down the ends to smooth them out, makes it a bit nicer to handle

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19 Marly March 22, 2010 at 12:19 pm

Those pastries look so beautiful, I’m just going to sit here and look at my screen. My family would be so impressed if I made these…and left some for them to eat too!

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20 Chelsey March 22, 2010 at 12:27 pm

Hehehe, I have puff pastry in the fridge I need to make into something today…What a coincidence I found myself here, looking at your beautiful morning breakfast?! I always wondered how to make the pretty lacing pattern! Thanks for your mouth appealing ideas.

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21 Sara @ OurPrivateKitchen March 22, 2010 at 2:02 pm

I’m sending this post to my husband ASAP; I know what I want for breakfast this weekend! :-)

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22 Jade March 22, 2010 at 2:34 pm

These look amazing – but I am wondering if this could be done with frozen berries… I have leftover frozen strawberries (AND frozen puff pastry!) sitting in the freezer and would love to try this out!

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23 White on Rice Couple March 22, 2010 at 2:47 pm

It’s a great way to use up those leftover frozen strawberries! If you want to doctor up the strawberries a bit, make them into more of a pie filling. Cook them for a bit in water, sugar, a little lemon juice, cornstarch (dissolved in a bit of water first) and maybe add a touch of dark rum or other alcohol of choice for that extra kick. But if you want to keep it simple, just use the frozen strawberries straight (thawed of course) or tossed with a bit of rum.
Enjoy.
T

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24 grace March 22, 2010 at 3:22 pm

stunning. exquisite. delightful. outstanding.
yeah, you can just refer to me as roget from here on out. :)

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25 Katherine March 22, 2010 at 3:38 pm

I so want to live at your house!

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26 Deanna B March 22, 2010 at 6:16 pm

If you’re (tragically) allergic to berries would lemon curd or a stone fruit (when they come into season) work?

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27 White on Rice Couple March 22, 2010 at 6:22 pm

Absolutely. In fact the recipe that inspired this pastry was for a cherry crossover.

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28 consumableJoy March 22, 2010 at 8:24 pm

These are so incredibly beautiful my mouth started watering the second I looked at the lovely pictures. And that you just have piles of homemade frozen puff pastry in the freezer? Sexy. Irresistible. Definitely inspiration to get off of my ass and make my own puff pastry.

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29 Shannon @ bakeandbloom.com March 22, 2010 at 9:18 pm

They look so good, I love the little criss cross pastry with the insides oozing out. I would have never figured out how to do that.

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30 Memoria March 23, 2010 at 2:19 am

Too funny! I have homemade, frozen danish pastry dough sitting in the freezer for the same purpose!! I’m planning to make danish braids in a few days but with a different filling. I have never made the cuts in the braids by using the rolling pin/dowel as a guideline. What a great idea! I will do that next time. Your mini braids are absolutely stunning. I love your choice of filling and the lovely process photos.

Your girl definitely is lucky.

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31 White on Rice Couple March 23, 2010 at 6:19 am

Memoria- I’m the luckiest girl in the whole world! -diane

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32 A. March 23, 2010 at 5:02 am

They look so yummy and cute! Berries and puff pastry are perfect together

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33 Jen @ How To: Simplify March 23, 2010 at 8:12 am

Wow! These look delicious!

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34 Pam March 23, 2010 at 8:42 am

Wow! They look amazingly delicious! The filling sounds perfect! I have been telling myself to buy a silpat forever and will have to do it! You make this look so easy!!! Thanks for the great pics showing it all!

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35 White on Rice Couple March 23, 2010 at 9:52 am

I love my silpats. I have two that have seen a ton of use and they just keep rockin’. I’ll still use parchment paper for some things, but almost all of my pastries rest easy on the silpats. Go out and get one today. Or Amazon it!
T

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36 diva March 23, 2010 at 9:44 am

These look too yum to eat but the red filling’s just calling out to me. Beautiful and delicious!

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37 Lori March 23, 2010 at 10:17 am

Awww…sweetness all around! ♥

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38 Emily March 23, 2010 at 11:38 am

Oh how lovely! I was just musing about foods that bring back memories at the exact moment when I stumbled onto your blog, and these vividly conjured up long lost memories of having an obsession with strawberries and cream croissants when I was just 3 and 4 years old (what can I say?! food dominates memories). I was almost never allowed to have them, then but these are going right to the front of the queue of things to bake when it won’t stop raining in Boston for days on end. Thanks!

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39 Tamar@StarvingofftheLand March 23, 2010 at 12:09 pm

Oh, come on. You CANNOT be serious. You wake up in the morning, decide to whip up a little something for breakfast, and you end up with THIS? ‘Fess up. You bought those at the fancy-pants boulangerie down the street, and photoshopped the rest.

I’m hiding this post from my husband. I can’t have the breakfast bar raised that high.

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40 White on Rice Couple March 23, 2010 at 12:54 pm

Tamar- lol! It’s true, Todd is crazy, but in a loving way. And yes, I’m very spoiled. -diane

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41 Beth March 23, 2010 at 1:33 pm

I am so drooling!

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42 Sabine (berrylovely) March 23, 2010 at 2:35 pm

These pastries look beautiful, and the step by step pictures are really helpful. Definitely something to keep in mind if I have puff pastry and pastry cream on hand next time.

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43 Divina March 24, 2010 at 7:17 am

They are absolutely heavenly. Yum!!

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44 joudie March 24, 2010 at 7:48 am

These look absolutely DIVINE. Im off to make them. Nice post. I always like to see whats hanging around in the fridge too and usually come up with some pretty great stuff. Alot of my food posts on my blog are from doing just that….

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45 Cookin' Canuck March 24, 2010 at 9:46 am

The technique of cut the puff pastry is brilliant. What a treat!

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46 Courtney March 24, 2010 at 9:15 pm

Definitely appreciate the detailed pictures, delicious!

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47 Xiaolu @ 6 Bittersweets March 25, 2010 at 4:58 pm

I am so jealous of Diane right now! The dowel is such a great idea for cutting uniform slits on both sides. I’ll definitely have to use that from now on. And last but not least, your photography and styling is gorgeous. PS – thanks for the sweet comment on my blog. :)

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48 tiina March 26, 2010 at 2:59 am

So pretty and absolutely delicious looking!

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49 D. Ekrem March 27, 2010 at 6:26 pm

I made these for my Maggie this morning. They turned out PERFECTLY! Thanks for the recipe and accompanying photos. Have a beautiful Sunday, & keep the recipes coming.

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50 White on Rice Couple March 28, 2010 at 1:48 pm

That’s awesome! Thanks for the feedback. Enjoy the weekend!

T

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51 Brooke @ Food Woolf March 28, 2010 at 12:27 pm

I’m sorry, but I don’t think it gets better than this. When I ask for something sweet in the morning my husband adds a little sugar to my coffee (that he bought pre-made across the street). I think I need to tap him on the shoulder and show him what REAL love is all about.

Diane is one lucky lady.

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52 White on Rice Couple March 28, 2010 at 1:47 pm

We know your man is pretty special. We all are pretty lucky to have found our specials.
T

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53 Alison March 28, 2010 at 2:35 pm

Just found your site and am so glad I did. These pastries look absolutely delicious!! I may just need to make these Easter weekend for breakfast.

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54 sarah March 29, 2010 at 10:57 am

Well I am part way there. Made the pastry cream yesterday, now need the pastry and berries. Or I could just eat the pastry cream it was soooooo good!!

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55 Psychicsquid March 30, 2010 at 10:04 am

Wow Amazing! I will try this on the weekend!

Please also take a look at out food site too

http://snowconerecipes.blogspot.com/

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56 FoodFitnessFreshair April 2, 2010 at 6:17 pm

That looks and sound fabulous! I can’t wait until strawberry season…

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57 marla {family fresh cooking} April 3, 2010 at 5:53 am

Is it really that simple “oh, honey I’m in the mood for something sweet” and Poof!!! These fabulous pastries appear….nice work. The criss cross really does add to the presentation. I will put in my order now :)

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58 Lori Lynn April 3, 2010 at 4:15 pm

I’m glad you show how to get the crisscross effect.
They look fabulous!
LL

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59 Allie April 4, 2010 at 11:12 am

These are one of my husband’s favorite treats, and before this morning, I’d never made them at home. They turned out DELICIOUS, and though they took a while to put together, they are so worth it.

Thanks!

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60 kellypea April 5, 2010 at 2:40 pm

These remind me of Danish braids. They’re so cute! I have some fresh berries I need to find a use for. Yum!

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61 Helene April 15, 2010 at 10:03 pm

So, I forwarded this to Bill 5 times…and all 5 times he somehow concluded that I wanted to either marry Todd or be Diane….! Not once did he conclude “hey maybe I should try this!”…

That’s where I stand. The only possible solution is we (you or us) move closer to one another and you (Todd) can show him how to do this more often.

Great post!

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62 Mini April 21, 2010 at 12:44 pm

Looks so yummy.

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63 betty May 12, 2010 at 10:24 pm

this looks sooo good…. thanks for sharing – i have some puff pastry in the fridge i need to use up!

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64 bojana May 18, 2010 at 11:35 pm

i made these yesterday and they were delicious. it’s really a good thing to have frozen puff pastry on hand. i’m thinking of making these pastries with different fillings, sweet or savory. thanks for the instructions and the beautifull photos.

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65 Linda from Canada May 19, 2010 at 6:41 am

How far in advance would you make these? I ask because I’d love to make these in the morning and serve them for after dinner dessert.
By the way, love your website!

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66 White on Rice Couple May 19, 2010 at 1:54 pm

Thanks! They’ll hold up fairly well especially if you have a good puff pastry. You could also slightly underbake them then pop them in the oven for a few minutes before you are about to serve them. Hope it turns out beautifully!

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67 Sandie (Sandie's Bitchin' Kitchen) March 27, 2011 at 9:00 pm

Hi, there, Todd and Dianne!
Dianne, you won’t mind if Todd comes to my house and makes me breakfast every now and then, will you?! ;-)
I just had a really quick question… When cutting the puff pastry into strips, how long would you recommend them to be? I’m going to go with the 1/4 inch width because I’m intending to make individual pastries, but I’ve never done anything like this so don’t really know what I’m doing.
Also, if you’d like, feel free to come and check out my blog (http://sandiesbitchinkitchen.blogspot.com/) or follow me on Facebook (http://www.facebook.com/pages/Sandies-Bitchin-Kitchen/152833831432325)! :-)
Thank you, in advance, for your help!

Sandie

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68 Sandie (Sandie's Bitchin' Kitchen) March 27, 2011 at 11:11 pm

I’m sorry, I just reread the recipe and found the answer to my question about the length of the strips! Never mind!! :-)
But, now I have to ask… Would it be okay if I shared your technique with the dowel on my blog?

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69 Kate June 18, 2011 at 10:32 pm

Well, this is probably insanely late compared to the rest of the comments, but this recipe was wonderful! I used to buy similar pastries at a cafe on WashU’s campus last summer, so I was thrilled to find this just as I was longing for them again. I actually ended up splitting the recipe and making half of the pastries with strawberries (we have loads!) and half with chocolate. These are right up there with my personal scone recipe. Thanks!

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70 saloni December 12, 2011 at 1:18 pm

I tried these – delish – not too sweet – pictures were a great help. Came out tasty even though the I didn’t have anything to remove the clumps from the pastry cream.

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71 Connie / Marinating Online March 14, 2012 at 8:00 am

I am going to make these for the kiddos at Cal-Wood this week. They look wonderful.

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72 Mark May 3, 2012 at 6:19 am

What a wonderfully simple recipe! I collected some strawberries from my garden yesterday and was researching recipes that included puff pastry and voila! Thanks for the great pictorial instruction.

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73 Kati June 6, 2012 at 7:38 am

They look great! Will try them this weekend!

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74 jordan June 17, 2012 at 2:37 pm

this recipe is amazing, so simple ! The pastry cream took a while to thicken but it tastes awsome !! , thank you !!

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75 janeB June 23, 2012 at 9:06 pm

Baking this as one long criss-crossed pastry with fresh strawbs. It’s in the oven right now! First time I’ve made pastry cream and it came out perfectly delicious. Thanks for this easy recipe.

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76 @bonitobaby September 9, 2012 at 1:56 am

YUM, I just made these. Super easy and super delicious. You can make the pastry cream (creme patissiere for the… http://t.co/ZkWL0AVI

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77 Monique November 7, 2012 at 2:44 am

Amazing recipe! I know you say you can refrigerate the pastry cream itself… Just wondering if it’s possible to freeze the prepared pastries for a couple of days before baking? If not, is it possible to refrigerate the prepared pastries for 2-3 days?

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78 White on Rice Couple November 7, 2012 at 12:35 pm

Thanks Monique! We haven’t tried freezing prepared pastries yet, but for most of it there should be no problem. The only thing I am not sure will work is the pastry cream. Discussion go back and forth on if pastry cream can be frozen or not, mostly due to the cornstarch. It may work fine since there isn’t that much pastry cream in each danish and they are still going to be baked. If the pastry cream still doesn’t bake well after being frozen, I would try subbing tapioca starch for the cornstarch. A 1:1 substitute should work fine. I wouldn’t do the second option. It would work but after a couple days, a refrigerated puff pastry just doesn’t taste as good. Good luck!
T

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79 wayne starnes August 18, 2013 at 10:50 pm

Could cream cheese be substituted for the pastry cream? Perhaps strawberry cream cheese?

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80 White on Rice Couple September 8, 2013 at 10:14 pm

That would probably work fine. We haven’t tried it that way, but it should theoretically work fine.

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