This Strawberry, Blueberry, and Crème Fraiche Puff Pastry Flag is the easiest showstopper dessert for the Fourth of July, Memorial Day, summer cookouts, and patriotic parties. It starts with a golden, flaky puff pastry base, gets spread with lightly sweetened crème fraiche, then is topped with fresh strawberries and blueberries in a festive flag design.
The honey and powdered sugar give it the prettiest finish. It looks impressive on the table, but it comes together with simple ingredients and very little prep.
Ingredients
Puff Pastry Base
- 1 frozen puff pastry sheet, thawed
Crème Fraîche Filling
- 1 8-ounce container crème fraîche
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons honey, for drizzling
Fruit and Topping
- 15–20 fresh strawberries, thinly sliced
- 1–1 1/2 cups fresh blueberries
- A handful of white chocolate chips, for the “stars”
How to Make a Puff Pastry Flag
- Thaw the pastry. Let the frozen puff pastry thaw for about 30–40 minutes, or until it unfolds easily but is still cold.
- Preheat the oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll the pastry. Lightly flour your surface, unfold the puff pastry, and gently roll it just enough to smooth the seams into a rectangle shape.
- Bake. Preheat oven to 400°F. Bake for about 15 minutes until golden and puffed.
- Make the cream. In a bowl, stir together the crème fraîche, powdered sugar, and vanilla extract until smooth and lightly sweet.
- Cool the pastry. Let the puff pastry cool completely. Gently press down any overly puffed areas to create a more even surface.
- Spread the filling. Spread the crème fraîche mixture over the cooled pastry.
- Create the flag design. Arrange blueberries in a rectangle in the top left corner. Sprinkle white chocolate chips over the blueberries for the “stars.” Fill the remaining area with rows of strawberry slices to create red stripes, leaving thin lines of cream visible between rows for the white stripes.
- Drizzle lightly with honey and dust with powdered sugar.
- Chill slightly or serve at room temperature, then slice into rectangles.
Recipe Tips
- Keep puff pastry cold. Puff pastry bakes best when it is thawed but still cool to the touch.
- Cool completely before topping. If the pastry is warm, the cream can soften and slide.
- Slice strawberries thinly. Thin slices are easier to arrange into neat stripes.
- Add the powdered sugar last. Dust right before serving for the prettiest finish.
Make-Ahead and Storage
You can bake the puff pastry base a few hours ahead and store it loosely covered at room temperature. The crème fraîche mixture can also be prepared ahead and refrigerated until ready to assemble.
For the freshest texture, assemble the flag close to serving time. Store leftovers covered in the refrigerator for up to 2 days. The pastry will soften as it sits, but it will still taste delicious.
Serving Ideas
Serve this puff pastry flag for Fourth of July parties, Memorial Day cookouts, summer barbecues, brunches, potlucks, or dessert boards. It pairs beautifully with iced tea, lemonade, sparkling water, coffee, or a scoop of vanilla ice cream.
