Puff Pastry with Sabayon Custard and Strawberries

by heidi on February 13, 2012

Foodie Crush Puff Pastry with Sabayon Custard and Strawberries

I just couldn’t let Valentine’s Day creep by without one more last-minute contender in my favorite heart recipe category.

I got all inspired to create this today when I had some left over puff pastry I was using for an upcoming post that is polar opposite of this one. But I didn’t want the leftover, thawed pastry to go to waste. BOOM! Inspiration. The cookie cutters were still out, littering the countertop after our Valentine’s Sugar Cookie baking extravaganza, so how about some heart-shaped puffs sprinkled with sugar sweetness. Okay, good to go.

Now what to add to my little heart cuties?

Earlier in the day Smudge was bugging me to make, oh what was that? Yes, her usual obsession: Pie. She was trolling through her kid’s pie cookbook and lit upon a strawberry tart-like sweetness. Okay, strawberries are valentine-ey and whip cream certainly has its history with romance. So that’ll work for the topping.

Foodie Crush Starwberry Sabayon and Puff Pastry

So I had the berry part and the whip cream part, but must have some goo to pull it all together. Pudding would be the ticket. Vanilla? Chocolate? Banana? Nah. Let’s go something a little more celebratory for V-day. A quick raid of the pantry and ohhhhh, YES. My go-to boozey add-in: Marsala wine.

Riffing from a strawberry dessert we used to serve back in my waitressing days, this was one of the most popular desserts and I figured I would give it my spin. Their version seemed to have a lot more booze, and I needed to make this kid-friendly so I just wanted a hint of the warmth of Marsala in the custard goodness. Balancing it with the sweetness of the berries and the delicate puff pastry? Oh, my, my. In the words of my sister-in-law Gin-Gin, “Winner, winner, chicken dinner!”

And here it ’tis. Happy V-day from me to you! Here’s to keeping in touch, following our hearts and feeding our cravings.

Puff Pastry with Sabayon Custard and Strawberries

Serving Size: serves 4-6


1/2 pound puff pastry sheets (I use 1 roll of Pepperidge Farm Puff Pastry Sheets)
1-2 tablespoons chunky sugar or sugar crystals
1 egg, beaten
1 quart strawberries
1/4 cup white sugar
1 pint whipping cream, whipped
Sabayon Sauce
6 egg yolks
1/3 cup sugar
1/2 cup Marsala wine
1 teaspoon grated lemon peel
1/4 teaspoon vanilla
garnish of mint, basil or rosemary


  1. Preheat oven to 400 degrees. Thaw puff pastry sheets per package directions. Unfold pastry onto a lightly floured surface and with a heart shaped cookie cutter create individual pastries. Gently brush pastry with egg and sprinkle with sugar crystals.
  2. Bake pastry on a Silpat or parchment lined baking sheet for 15 minutes or until golden. Remove from oven and set aside.
  3. Slice strawberries and add to a bowl with the white sugar. Allow to sit at room temperature for 20-30 minutes to combine and macerate.
  4. Whip cream in a stand mixer or with a hand held mixer. Set aside.
  5. In a medium size metal or glass bowl, add eggs, sugar, Marsala wine, vanilla and lemon peel.
  6. Fill a saucepan half way with water and bring to a simmer. Reduce heat and set bowl with egg mixture over water making sure the bottom of the bowl doesn’t touch the water. Whisk mixture constantly for about 7 to 10 minutes until it triples in volume and becomes custard like in consistency. Once desired consistency is reached, remove from heat and set aside.
  7. To serve, cut heart shapes in half and top bottom half with sabayon custard, strawberries and whip cream. Garnish with herb of your choice and top half of heart pastry or serve on the side.

More Foodie Crush Valentines Day eats:
Sugar Cookies
Alaskan King Crab Legs
Snickerdoodles with White Chocolate Chips
Butternut Squash Lasagna
Red Velvet Cupcakes 

Thanks for reading and please keep in touch. Subscribe to FoodieCrush and follow me on TwitterFacebook and Pinterest and check out Foodie Crush magazine 


Posted in: baking and breads,desserts and sweets,recipes

{ 16 comments… read them below or add one }

Averie @ Love Veggies and Yoga February 13, 2012 at 1:33 am

Oh I love the looks of this and how cute are those little hearts?!! I bet the flavor of that sauce is just out of this world, and paired with the strawberries…nice!


Denise February 13, 2012 at 2:42 am

How cute are these! I love the addition of marsala:)


Kathryn February 13, 2012 at 3:07 am

I love a good sabayon and it looks particularly wonderful with those adorable puff pastry hearts!


Melissa // thefauxmartha February 13, 2012 at 8:23 am

You are one good momma! Love these puff pastry hearts. Happy V-Day to you and your smudge-a-roo!


Alison @ Ingredients, Inc. February 13, 2012 at 8:39 am

too gorgeous for words


Maria February 13, 2012 at 9:00 am

Such a pretty dessert for Valentine’s Day! Hope your day is filled with lots of love! xoxo


Jennifer | Mother Thyme February 13, 2012 at 9:30 am

These are just adorable. Such a creative way to use puff pastry!


Michelle February 13, 2012 at 9:31 am

I have to say – that was DELICIOUS! THANK YOU!!!!


Annalise February 13, 2012 at 10:20 am

I absolutely love sabayon, it’s one of my most favorite desserts! And it’s perfect for Valentine’s Day. I have a little puff pastry left over myself, I may just have to make this treat for Steve and I tomorrow!


Melissa Rideout February 13, 2012 at 10:43 am

Love, love, love the sabayon sauce!


Paula @ Dishing the Divine February 13, 2012 at 10:44 am

It’s rather evil to post things like this first thing in the morning. I would MUCH rather have had this for breakfast than my cheerios with a banana! :) Curious… I’m both pregnant and not a wine fan (I know, I know… insert “you’ve gotta be kidding me” here). Got any ideas for substitution to keep the custard delicious without with the marsala?


Rocky Mountain Woman February 13, 2012 at 11:00 am

Love the photo!


Tamara @jemofthesouth.com February 13, 2012 at 1:58 pm

Beautiful photo! The recipe also sounds amazing!


Kelley February 13, 2012 at 6:51 pm

You had me at boozy. And whipped cream. Happy V-day, Heidi!!


Colin February 14, 2012 at 10:47 am

Nice recipe!!! I think you are so lovable. Its good. but why this type of exceptional thought?]


Nikki December 30, 2012 at 9:07 am

Your “sabayon” is pronounced the way you spelled it, but it is a!traditional Italian custard, called (and spelled) Zabaglione. And it is delicious. Great recipe!


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