These strawberry puff pastry parcels are a small French-style dessert that feels like a mix between a turnover and a mille-feuille. They are inspired by my YouTube video on Baluchons aux fraises, but I’ve made a few important changes since publishing the video: the pastry cream is smoother and less heavy, the baking temperature is better suited for puff pastry, and the filling balance is adjusted so it stays inside the parcels without leaking.

It’s an easy strawberry puff pastry dessert you can make at home in Canada or the USA with store-bought puff pastry, fresh strawberries, and a simple vanilla pastry cream.

Why You’ll Love These Strawberry Puff Pastry Parcels

A great way to use fresh strawberries during the season or good frozen berries in winter.
The recipe uses store-bought puff pastry, which makes things much easier without compromising on that French bakery-style result.
The vanilla pastry cream is now lighter and silkier than in the original video thanks to more yolks, less flour (we use cornstarch instead), a little butter, and vanilla.
Perfect for a special brunch, Mother’s Day, a summer dessert plate, or a small French-inspired afternoon treat.
You can reuse the pastry cream technique for other desserts like a French fruit tart with pastry cream or classic mille-feuille.

If you enjoy this kind of French-inspired dessert, you might also like my classic French fruit tart with pastry cream (https://www.micheldumas.com/en/french-fruit-tart-tarte-pastry-cream/), my classic mille-feuille (https://www.micheldumas.com/en/classic-mille-feuille-recipe/), or my fresh strawberry tiramisu (https://www.micheldumas.com/en/fresh-strawberry-tiramisu-recipe/).

Ingredients and Equipment

For the vanilla pastry cream

500 ml (2 cups) whole milk
90 g (7 tbsp) granulated sugar
4 large egg yolks
35 g (1/4 cup) cornstarch
25 g (2 tbsp) unsalted butter, room temperature
1 tsp vanilla extract or 1/2 vanilla bean (seeds)
1 small pinch fine salt

For the strawberry filling and pastry

1 kg (2.2 lb) all-butter puff pastry, thawed if frozen
200 g (3/4 cup) good-quality strawberry jam or compote
250–300 g (9–11 oz) fresh strawberries, hulled and sliced
1 egg + 1 tbsp milk (for egg wash)
80–100 g (1/3 cup) apricot jam or neutral apricot glaze (for brushing)

Optional garnish

Extra fresh strawberries, halved
Fresh mint leaves

Recommended equipment

Medium saucepan
Heatproof bowl
Whisk
Rolling pin
Ruler and sharp knife or pastry wheel
Baking sheet lined with parchment paper
Pastry brush

Step-by-Step: How to Make Strawberry Puff Pastry Parcels

1. Make the vanilla pastry cream (crème pâtissière)

This cream is an improved version of the one in the video: more egg yolks, less starch, and a bit of butter for a smoother, more professional texture.

In a medium saucepan, heat the milk with half of the sugar (about 45 g) and the vanilla over medium heat until it just begins to steam. Do not boil yet.
In a bowl, whisk together the egg yolks, remaining sugar, cornstarch, and salt until smooth and slightly thickened.
Slowly pour the hot milk over the yolk mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking continuously, making sure to reach the corners of the pan.
When it starts to bubble, cook for about 1–2 minutes more, until thick and smooth.
Remove from the heat and whisk in the butter until fully melted and glossy.
Transfer the pastry cream to a shallow dish, smooth it out, and cover directly with plastic wrap (film touching the surface) to prevent a skin from forming.
Chill in the refrigerator until completely cold (at least 2 hours).

You can use this same pastry cream for other desserts like French fruit tart or classic crème brûlée-style desserts such as my creme brûlée with caramelized top (https://www.micheldumas.com/en/creme-brulee-recipe-with-caramelized-top/).

2. Prepare the puff pastry

Lightly flour your counter.
Roll out the puff pastry to about 3–4 mm (1/8 inch) thick. A little thicker than in the video gives better lift in a home oven.
Trim the edges to square the sheet, then cut into 8–10 cm (3–4 inch) squares. Aim for 16–20 squares, depending on the size of your sheet.
Place the squares on a parchment-lined baking sheet and chill them for 15–20 minutes in the fridge. Cold pastry puffs better.

3. Fill the parcels

Stir the chilled pastry cream to loosen it.
In a small bowl, lightly mix the strawberry jam to soften it. If it’s very thick, you can warm it slightly in a saucepan or microwave, then let it cool to room temperature.
Working with a few squares at a time (keep the rest in the fridge), place about 1 tbsp of pastry cream in the center of each square.
Top with 1–2 tsp of strawberry jam and a couple of small slices of fresh strawberry. Don’t overfill; it’s better to have neat parcels than overflowing ones.
Brush a little egg wash around the edges of each square.
Fold the four corners toward the center to form a small parcel (baluchon), pressing gently to seal where the corners meet.

If you like these small individual desserts, you might also enjoy my Nutella-stuffed beignets with brioche dough (https://www.micheldumas.com/en/nutella-stuffed-beignets-brioche-dough-a-homemade-french-treat/) or my classic pineapple upside-down cake (https://www.micheldumas.com/en/pineapple-upside-down-cake-easy-recipe/).

4. Chill and bake

Transfer the filled parcels back to the refrigerator for 15–20 minutes. This rest helps the puff pastry keep its layers.
Meanwhile, preheat your oven to 400°F (200°C).
Brush the tops of the parcels with more egg wash.
Bake for about 18–22 minutes, until the pastry is well risen and golden brown. If your oven runs hot, reduce to 375°F (190°C) after the first 10–12 minutes.
Transfer to a rack to cool slightly.

5. Glaze and garnish

Warm the apricot jam with 1–2 tbsp of water in a small saucepan until fluid.
Strain if needed, then brush a thin layer of glaze over the warm parcels to give them a beautiful shine.
Just before serving, garnish with a slice of fresh strawberry and a small mint leaf on each parcel.

These are delicious on their own or served with a scoop of no-churn dark chocolate ice cream (https://www.micheldumas.com/en/no-churn-dark-chocolate-ice-cream/) or alongside a simple creamy rice pudding (https://www.micheldumas.com/en/creamy-old-fashioned-french-rice-pudding/).

Substitutions and Variations

Fruit options
- Replace strawberries with raspberries, blueberries, or a mix of berries. A raspberry version pairs beautifully with my raspberry clafoutis style dessert (https://www.micheldumas.com/en/raspberry-clafoutis-the-easy-and-delicious-french-dessert/).
Jam
- Any high-quality berry jam works: raspberry, mixed berry, apricot. Choose something not too runny.
Puff pastry
- Use any good-quality all-butter puff pastry from the supermarket. Thaw it in the fridge overnight.
Pastry cream flavors
- Swap vanilla for lemon zest, orange zest, or a little almond extract.
Simpler version
- If you are in a hurry, you can use a good-quality store-bought custard, but the texture and flavor won’t be as refined as the homemade pastry cream.

Tips and Tricks for Perfect Strawberry Puff Pastry Parcels

Always work with cold puff pastry. If it softens too much, chill it again before baking.
Do not overload the parcels: too much filling = leakage.
Seal the corners firmly and avoid jam on the edges, or they will open in the oven.
Preheat the oven properly; puff pastry needs strong initial heat for good lift.
Let the pastry cream cool completely before filling; warm cream will melt the butter in the pastry.
These parcels are best eaten the same day, but you can reheat them briefly in a low oven to refresh the texture.

What to Serve with These Parcels

You can build a small dessert table with other recipes from the site:

Moist apple cake (https://www.micheldumas.com/en/moist-apple-cake/) for a rustic fall-style dessert.
Ultra rich chocolate mousse (https://www.micheldumas.com/en/ultra-rich-chocolate-mousse-decadent-recipe/) for chocolate lovers.
Homemade crispy waffles (https://www.micheldumas.com/en/homemade-crispy-waffles-easy-recipe/) if you’re doing a brunch.
Easy homemade crepes (https://www.micheldumas.com/en/easy-homemade-crepes-quick-recipe/) filled with more strawberries and cream.
San Sebastian Basque cheesecake (https://www.micheldumas.com/en/san-sebastian-basque-burnt-cheesecake/) for a bigger dessert centerpiece.

FAQ

Can I make the pastry cream the day before?
Yes. You can make the pastry cream 1–2 days in advance. Keep it well covered with plastic wrap touching the surface and store in the fridge. Whisk to loosen before using.

Can I freeze the parcels?
You can freeze the parcels unbaked (already filled and folded). Freeze them on a tray, then transfer to a freezer bag. Bake from frozen at 400°F (200°C), adding a few minutes to the baking time. Baked parcels are better enjoyed fresh and are not ideal for freezing.

Can I use frozen strawberries?
Yes, but use them mostly as jam or compote inside the pastry, not as fresh garnish on top. Let them thaw, drain excess liquid, and cook briefly with sugar to make a thicker filling.

How long do they keep?
They keep for about 1–2 days in the fridge. Reheat briefly in the oven at 300°F (150°C) to restore some crispness.

Strawberry Puff Pastry Parcels with Vanilla Custard – Easy French Dessert Recipe

These strawberry puff pastry parcels are a small French-style dessert that feels like a mix between a turnover and a mille-feuille. They are inspired by my YouTube video on Baluchons aux fraises, but I’ve made a few important changes since publishing the video: the pastry cream is smoother and less heavy, the baking temperature is better suited for puff pastry, and the filling balance is adjusted so it stays inside the parcels without leaking.

Print The Recipe Pin The Recipe

Prep Time 20

Cooking Time 30

Category Dessert

Cuisine French

Portions 4 Portions

Calories 350 kcal

Ingredients

For the vanilla pastry cream

500 ml 2 cups whole milk
90 g 7 tbsp granulated sugar
4 large egg yolks
35 g 1/4 cup cornstarch
25 g 2 tbsp unsalted butter, room temperature
1 tsp vanilla extract or 1/2 vanilla bean seeds
1 pinch fine salt

For the parcels

1 kg 2.2 lb all-butter puff pastry
200 g 3/4 cup strawberry jam or thick strawberry compote
250 –300 g 9–11 oz fresh strawberries, hulled and sliced
1 large egg
15 ml 1 tbsp milk

For the glaze and garnish

80 –100 g 1/3 cup apricot jam
15 –30 ml 1–2 tbsp water
Extra fresh strawberries and mint leaves optional

Instructions

Make the pastry cream

Heat the milk with half the sugar and the vanilla until steaming.
In a bowl, whisk yolks, remaining sugar, cornstarch, and salt until smooth.
Pour the hot milk over the yolk mixture while whisking, then return to the saucepan.
Cook over medium heat, whisking constantly, until thick and bubbling (1–2 minutes after the first bubbles).
Remove from the heat, whisk in the butter, transfer to a shallow dish, cover with plastic wrap touching the surface, and chill until completely cold.

Prepare the puff pastry

On a lightly floured surface, roll the puff pastry to 3–4 mm (1/8 inch) thick.
Cut into 8–10 cm (3–4 inch) squares.
Place the squares on a parchment-lined baking sheet and chill for 15–20 minutes.

Fill the parcels

Stir the chilled pastry cream.
Place about 1 tbsp pastry cream in the center of each square.
Add 1–2 tsp strawberry jam and a couple of small strawberry slices.
Brush the edges lightly with beaten egg and milk.
Fold the four corners toward the center to form a parcel and press lightly to seal.

Chill and bake

Chill the filled parcels for 15–20 minutes.
Preheat the oven to 400°F (200°C).
Brush the tops with more egg wash.
Bake for 18–22 minutes, until puffed and golden. Cool slightly on a rack.

Glaze and serve

Warm the apricot jam with water until fluid, then brush the warm parcels with a thin layer of glaze.
Garnish with a slice of fresh strawberry and a mint leaf if desired.
Serve slightly warm or at room temperature.

Video

Notes

Tips and Tricks for Perfect Strawberry Puff Pastry Parcels

Always work with cold puff pastry. If it softens too much, chill it again before baking.
Do not overload the parcels: too much filling = leakage.
Seal the corners firmly and avoid jam on the edges, or they will open in the oven.
Preheat the oven properly; puff pastry needs strong initial heat for good lift.
Let the pastry cream cool completely before filling; warm cream will melt the butter in the pastry.
These parcels are best eaten the same day, but you can reheat them briefly in a low oven to refresh the texture.

FAQ

How long do they keep?
They keep for about 1–2 days in the fridge. Reheat briefly in the oven at 300°F (150°C) to restore some crispness.

Keywords Desserts

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