Dairy Farmers of Canada

White Chocolate-Cream Filled Pastries

Just imagine: a delicate, golden puff pastry topped with whipped cream, quality white chocolate and fresh strawberries. What more do you need to create an exquisite pastry that everyone will love? Irresistible, isn’t it?

  • Prep: 25 min - 30 min
  • Cooking: 20 min - 25 min
  • Refrigeration: 30 min - 40 min
Yields 8 servings
white chocolate cream filled pastries


  • 1 pkg (397 g) frozen puff pastry
  • 5 1/2 oz (170 g) white chocolate chopped
  • 1 1/4 cup (310 mL) 35 % cream
  • 1/4 tsp (1 mL) vanilla extract
  • 1 cup (250 mL) fresh or frozen raspberries
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Defrost pastry according to package directions.

Preheat the oven to 400 °F (200 °C).

Roll out half of the pastry on a lightly floured surface to a 1-inch (3 cm) thick rectangle 4 1/2 x 8-inch (12 x 20 cm). Cut the pastry in 4 strips 2-inch (5 cm) wide. Repeat with remaining half of pastry. Place the pastry strips on a baking sheet lined with parchment paper and bake for 20 minutes or until puffed and golden; cool on a wire rack then slice in half lengthwise.

Place the white chocolate and 1/2 cup (125 mL) cream in a small saucepan over low heat, stirring until the chocolate is melted and blended with the cream. Stir in vanilla extract. Transfer the mixture to a medium bowl and chill 30 to 40 minutes until it is cool but not set, stirring occasionally.

With an electric mixer, whip remaining cream (3/4 cup/180 mL) until stiff peaks form then beat chocolate mixture until thick and fluffy. Fold in whipped cream. Spread a layer of the mixture on half of the pastry strips. Top with three raspberries and another layer of white chocolate cream. Top with remaining strips. Garnish with chocolate cream and a raspberry.


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Nutritional information

Per serving
Energy: 525 Calories
Protein: 6 g
Carbohydrate: 38 g
Fat: 40 g
Fibre: 1.8 g
Sodium: 157 mg

Top 5 Nutrients

(% DV*)
Calcium: 7 % / 75 mg
Folate: 20 %
Selenium: 26 %
Thiamin: 17 %
Vitamin A: 16 %