Strawberry Lemonade Pastry Puffs

These Strawberry Lemonade Pastry Puffs are made with flaky crescent dough and filled with tangy lemon and sweet strawberry pie fillings. Baked to golden perfection, they’re the ultimate easy summer treat—perfect for brunches, parties, or just because!

Lemon Berry Pastries? You Bet! 

I have a fascination with strawberry-lemonade flavored treats. Maybe you’ve seen my Strawberry Lemonade Cake Recipe. Or, my strawberry lemonade bars. 

Today, however? I wanted to merge two of my favorite flavors into something simple and delicious: puff pastries. 

I’ve been on a roll baking with these simple sheets of puff pastry (which I find affordably priced at my local grocery store). I’ve got so many puff pastry recipes that I’ve lumped them all into one post. (Enjoy!) 

But, how could I get the flavors of lemon and strawberry into puff pastry without creating a mess? That was the question on my mind as I pondered this recipe. 

That’s when it hit me: Make them in a cupcake tin. 

This isn’t my first time to bake items like this in a cupcake/muffin tin. You might remember my Baklava Bites. Or, maybe you tried my Pecan Pie Bites.

You’re going to be so tickled at how easy these are to make! 

Lemon Berry Puff Pastry Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a peek at what you’ll need to make these simple puff pastries. These are simple ingredients you should be able to find at your local grocery store. 

• 2 packages (store-bought) puff pastry
• 1 can lemon pie filling
• 1 can strawberry pie filling
• 2 tablespoons milk or heavy cream

That’s it! You’ll have enough for 24 pastries with this combination. 

How to Make Simple Strawberry Lemonade Pastry Puffs

Preheat oven to 375 Fahrenheit. 

Spray two cupcake tins with non-stick spray. (I used Baker’s Joy.) 

Roll out the puff pastries to cover the tins as you see in the photo below. 

Use a pizza cutter to make 12 squares of dough. 

Use your fingers to gently stretch the dough down to the bottom of each “well” of the muffin tin. 

Place a scoop of lemon pie filling in each pastry. 

Now top the lemon with a scoop of strawberry. Leave the berries in tact. 

Now pinch the corners of the dough together in the center.

Using a pastry brush, lightly brush with heavy cream. (An egg wash is fine if you don’t have cream.) 

Place in preheated 375 degree oven and bake for 20 - 25 minutes or until golden brown. (Check at the 20 minute mark. You don’t want them to burn.) 

Remove and place trays on wire racks to cool. 

Once cooled, lift the pastries from the pan. 

Serve and enjoy! 

Store leftovers in an airtight container in the refrigerator. They should stay good for 3-4 days. (You can reheat them in the toaster oven for a crisp crust and warm filling.) I don’t recommend freezing these pastries. 

What to Expect from these Pastries

They’re tart, they’re sweet, they’re crisp, they’re creamy. . .these little dessert pastries are everything, all in one! I absolutely love the mergence of flavors. As I mentioned above, I am crazy about the strawberry-lemonade profile.

These are a little messy, but they’re totally worth the mess. (Next time I probably won’t add quite as much filling.) Or, maybe I will and just suffer the consequences. 🙂

I loved these so much and couldn’t wait to share them with my son-in-law, who loves all-things-lemon. He loved them, too. And I’m sure you will, as well, and not just because of the flavor. You’ll love the ease of pulling together a dessert in (literally) minutes. This one is a win-win for time and flavor! 

Variations on this Recipe

The obvious change would be the type of filling. I would probably still start with lemon. But here are some other pie fillings to add on top: 

• Blueberry (yum)
• Blackberry (my personal favorite)
• Cherry (I think this would be delicious)

If you don’t want to start with lemon you could always just use one filling. Say, apple. Or peach pie filling. (Yum! Now I’m craving peach pie!) 

No matter how you mix them up, you’re going to want to give this dessert a try! 

Other Puff Pastries from Out of the Box Baking

• Puff Pastry Cream Horns
• Puff Pastry Pizza Rolls
• Easy Mac & Cheese Bites
• Easy Cream Puff Recipe

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.