Puff pastry topped with creme patissiere and strawberries


  • 2 sheets puff pastry

  • 1-2 punnets of fresh strawberries (or seasonal fruits)

  • Creme patissiere:

  • 5 egg yolks

  • 3/4 cup sugar

  • 3T cornflour

  • 1½ cups scalded milk infused with vanilla pod and seeds*

  • 1 tsp brandy

  • *1 vanilla bean,halved, scraped of seeds

  • 1T butter

  • 1T cream

  • 1 egg, beaten, to glaze the pastry

  • Glaze:

  • 2 Tblsp Apricot jam + boiling water.


  • 1.

    To make the creme patissiere:

  • 2.

    Place milk in a saucepan on a low heat, bring to just below simmer. DO NOT BOIL.

  • 3.

    Beat together yolks and sugar until creamy.

  • 4.

    Add cornflour and gradually whisk in the scalded milk.

  • 5.

    Return to low heat and stir until thickened.

  • 6.

    Add brandy, butter and cream.

  • 7.

    (Sieve to remove lumps if necessary.)

  • 8.

    Cover with plastic wrap and chill.

  • 9.

    Preheat oven to 200DegC.

  • 10.

    Line a baking sheet with parchment/baking paper.

  • 11.

    Place 1 sheet of puff pastry on the paper.

  • 12.

    Neatly trim all four sides with a sharp knife (this aids leavening)

  • 13.

    Cut the remaining sheet into 2cm wide strips.

  • 14.

    Carefully brush a little beaten egg on the four sides of first pastry sheet.

  • 15.

    Starting just in from a corner, working quickly, create a collar of puff pastry using the strips of cut puff pastry, sticking approx 1cm width to the 'base about 2mm in from each edge of the base'.

  • 16.

    Line with parchment paper and pie beads (or rice/beans) blind bake for approx. 10-15 minutes.

  • 17.

    Remove from the oven, remove beads and paper, return to oven for further 5-10 minutes until pastry has risen and is lightly browned.

  • 18.

    Allow to cool thoroughly.

  • 19.

    Spoon in chilled creme patissiere and smooth with a spatula.

  • 20.

    Hull and halve the strawberries and arrange on top, starting in the centre and working out towards the sides of the flan.

  • 21.

    Mix the apricot jam and boiling water together and put through a sieve to remove any lumps.

  • 22.

    Glaze the pastry and fruit.

  • 23.

    Serve with ice cream or double cream for an added indulgence!

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 685kj
  • Fat Total 39g
  • Saturated Fat 11g
  • Protein 9g
  • Carbohydrate 73g
  • Sugar 30g
  • Sodium 249mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Canned or bottled stone fruits also work well - apricots, peaches, cherries.

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Posted by Huda Abu HamdiaReport
This will definitely taste great :-)
Thanks dear!
Posted by Philippa WightmanReport
Huda & Libby, you're both very welcome ;-)
Posted by hungry girlReport
YUM ... thanks Philippa ...- hg