Strawberry Basil Puff Pastry
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
  • 1 sheet Pepperidge Farm® Puff Pastry, thawed
  • 1¼ cups milk
  • 3 egg yolks
  • ⅓ cup sugar
  • 1½ tbsp flour
  • 2 tbsp corn starch
  • 1 tbsp unsalted butter
  • ½ tsp vanilla extract
  • 1 lb strawberries, hulled and sliced
  • ¼ cup shredded basil leaves
  1. Preheat the oven to 400 degrees F.
  2. Roll out a puff pastry sheet to fit a 9x13-inch baking pan lined with parchment paper.
  3. Mark the edges with a knife all the way around and poke holes in the middle. Brush the edges with the egg whites.
  4. Bake for 25 minutes, until golden brown and crispy.
  5. Heat milk in a saucepan over medium heat.
  6. In a bowl, mix together flour and corn starch.
  7. In another bowl, whisk together the egg yolks and sugar (keep egg whites for the egg wash later).
  8. Add the flour mixture to the egg mixture, then add ⅓ of the milk once bubbles begin to form and mix quickly.
  9. Add the milk/egg mixture back to the saucepan and whisk continuously until thick over low heat.
  10. Add the butter and vanilla and remove from heat once thick enough the make "ribbons" when pulling the whisk upwards.
  11. Spread the custard over the pastry and top with strawberries and basil.
Makes one 9x13-inch pastry
Recipe by My San Francisco Kitchen at