Strawberry Cream Puffs

Strawberry Cream Puffs


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You won't believe you can use crescent rolls to make these strawberry cream puffs. Once you master the technique, you'll be making this dessert time and time again. Serve this for dinner or as a mid-day snack.

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Chicago, IL

Time needed

15 min preparation + 13 min cooking

Serving Size / Yield

4 servings


  • 1 pkg. crescent roll dough
  • 2 C heavy cream
  • 1 tsp. vanilla extract
  • Fresh strawberries, cut into slices
  • Powdered sugar, for dusting

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Preheat oven to 375 degrees.

Unroll crescent dough from the can. Separate the dough to form eight triangles. Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle. Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip, making a rope. Once in a rope, start at one end of the rope and roll toward the other end, forming a cinnamon roll look. Place on a baking sheet. Repeat with remaining six pieces, making 4 round crescent rolls.

Bake for 11 to 13 minutes. Let it cool when finished.

In a bowl, whip the cream with a mixer until it forms stiff peaks. Add sugar and vanilla extract and mix to combine.

Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with powdered sugar and serve.

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