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Irresistible Chocolate-Covered Strawberry Filled Pastry Cakes

chocolate-covered strawberry filled pastry cakes - featured image
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A quick and easy dessert featuring flaky pastry filled with juicy strawberries and coated in rich, glossy chocolate. Perfect for any occasion and sure to impress.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (227g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for dough)
  • ½ teaspoon salt
  • 6–8 tablespoons ice cold water
  • 2 cups (300g) fresh strawberries, hulled and quartered
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 8 oz (225g) semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Optional: powdered sugar for dusting
  • Optional: chopped nuts or coconut flakes for garnish

Instructions

  1. Make the Pastry Dough: In a large bowl, combine flour, sugar, and salt. Add cold, cubed butter and cut into flour until mixture resembles coarse crumbs with pea-sized pieces. Slowly add ice-cold water, one tablespoon at a time, mixing gently until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Prepare the Strawberry Filling: Toss quartered strawberries with sugar, lemon juice, cornstarch, and vanilla extract in a medium bowl. Let sit for about 10 minutes until sugar dissolves and mixture thickens.
  3. Roll Out the Dough: Lightly flour work surface and roll dough to about ¼ inch thickness. Use a 3-inch cookie cutter or glass to cut out circles. Gather scraps, reroll, and cut until dough is used up (about 12-14 circles).
  4. Fill and Seal: Place a heaping teaspoon of strawberry filling in the center of half the circles. Moisten edges with water, top with remaining circles, and press edges firmly with a fork to crimp. Place on parchment-lined baking sheet.
  5. Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown and puffed. Cool on wire rack for at least 15 minutes before dipping.
  6. Melt the Chocolate: Melt chocolate chips with coconut oil using a double boiler or microwave in short bursts, stirring until smooth and glossy.
  7. Dip the Pastry Cakes: Dip each cooled pastry cake halfway into melted chocolate, let excess drip off, and place on parchment to set. Sprinkle with nuts or coconut flakes if desired. Allow chocolate to harden fully (about 30 minutes at room temperature or 15 minutes in fridge).

Notes

Keep butter cold for flaky pastry. Chill dough if sticky while rolling. Use cornstarch in filling to prevent sogginess. Don’t overfill pastries. Add coconut oil to chocolate for shiny finish. Let chocolate set at room temperature for best texture. Dough can be made ahead and refrigerated up to 2 days. Frozen strawberries can be used if thawed and drained well.

Nutrition

Keywords: chocolate-covered, strawberry, pastry cakes, dessert, easy recipe, flaky pastry, chocolate coating, fresh strawberries

Find it online: https://tessierecipes.com/irresistible-chocolate-covered-strawberry-filled-pastry-cakes-recipe-easy-and-perfect-for-dessert/