Strawberry Snowflake Dessert Recipe
This festive Strawberry Puff Pastry Snowflake is an easy and elegant holiday dessert made with flaky puff pastry and sweet strawberry jam. Shaped like a beautiful snowflake and baked until golden, it’s perfect for Christmas brunch or holiday parties.
Servings: 8 servings
Calories: 464kcal
Equipment
Ingredients
- 2 sheets puff pastry circle shape, or cut into circle shapes, thawed
- 1 cup strawberry jam
- 1 egg
- 1 tablespoon water
- avocado oil for greasing baking sheet
- powdered sugar for garnish
Instructions
- Prepare the Pastry: Line a baking sheet with parchment paper and lightly grease it with oil or melted butter. Thaw the puff pastry using instructions on the package, then place one sheet onto the prepared baking sheet.
- Add the Filling: Spread the strawberry jam evenly over the pastry, leaving a small border around the edges. Place the second sheet of puff pastry directly on top, gently pressing to seal.
- Shape the Snowflake: Place a glass cup in the center of the pastry to mark the middle. Using a sharp knife or pizza cutter, cut the pastry into 16 equal strips, starting from the edge of the glass and working outward (cut in halves, then quarters, then eighths for even slices).
- Twist the Dough: Working with two strips at a time, twist each strip outward, then pinch the ends together to form one “arm” of the snowflake. Repeat with the remaining strips.
- Proof the Pastry: Cover loosely with plastic wrap and let the pastry rest at room temperature until slightly puffed. Meanwhile, preheat the oven to 425°F (220°C)..
- Brush & Bake: Whisk the egg with water to make an egg wash and brush evenly over the pastry. Bake on the middle rack until golden brown and flaky.
- Finish & Serve: Remove from the oven and dust generously with powdered sugar. Serve warm for the best texture and flavor.
Video
Notes
- Jam options: Strawberry works beautifully, but raspberry, apricot, Nutella or mixed berry jam are great swaps.
- Seal the layers well: Gently pressing the pastry layers together helps prevent the filling from leaking while baking.
- Cut evenly: For the best snowflake shape, cut the pastry in half, then quarters, then eighths, and finally sixteenths.
- Make ahead: You can assemble and shape the snowflake up to 1 day ahead. Cover tightly and refrigerate. When ready to bake, brush with egg wash and bake straight from the fridge, adding 2–3 extra minutes if needed.
- Freezer option: Assemble and freeze unbaked. Bake directly from frozen, adding a few extra minutes to the bake time.
- Serving tip: Best enjoyed warm, but leftovers can be reheated in a 300°F oven for a few minutes to re-crisp the pastry.
Nutrition
Calories: 464kcal | Carbohydrates: 57g | Protein: 5g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 174mg | Potassium: 78mg | Fiber: 1g | Sugar: 21g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg