“Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!”
1hr 10mins

Ingredients Nutrition


  1. Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
  2. Cut into 6 squares for larger deserts or 24 squares for smaller ones.
  3. Bake according to package directions, let cool completely.
  4. Seperate each sqare into a top and bottom.
  5. Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
  6. For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
  7. Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
  8. For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
  9. It's VERY EASY!

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