These homemade strawberry puff pastry rolls are soft, fluffy, and beautifully layered with a delicate, buttery dough that’s been enriched with yogurt. The addition of fresh strawberries and a gentle dusting of powdered sugar gives them the perfect balance of freshness and sweetness. Whether you’re making them for a family brunch, a special holiday breakfast, or simply to enjoy with your afternoon tea, this is one pastry recipe you’ll fall in love with again and again.

Unlike store-bought puff pastry, this version is made from scratch with a unique layering technique that creates an irresistibly flaky texture—no complicated folds or hours of chilling required. Thanks to yogurt in the dough, these rolls are extra tender and flavorful. You’ll also learn how to layer the butter in a quick and clever way to get that puffed, golden look, even without traditional laminating steps.

Let’s dive into the full process of making these delightful strawberry rolls from scratch!

Preparation time: 35 minutes
Cook time: 35 minutes
Chill time: 50 minutes
Rise time: 90 minutes
Total time: 2 hours 50 minutes
Yield: 12–14 large rolls
Cuisine: European-inspired, Homemade Pastry

Ingredients

For the Dough:

• 200 ml water (1 cup or 6.76 fl oz), warm

• 7 g dry yeast (2 tsp or 0.3 oz)

• 40 g sugar (2 tbsp or 1.4 oz)

• 110 ml vegetable oil (3.7 fl oz)

• 1 egg

• 110 ml yogurt (3.7 fl oz, plain, unsweetened)

• 600–650 g all-purpose flour (21.2–22.9 oz)

• 1 tsp salt

For Layering:

• 120 g soft unsalted butter (divided into two 60 g portions)

For the Filling and Topping:

• 300–350 g fresh strawberries, sliced

• 2 tsp powdered sugar, for sprinkling before rolling

• 1 egg yolk, beaten

• 1 tbsp milk, for egg wash

• Powdered sugar, for dusting after baking

For the Tea (optional but recommended!):

• 2 fresh strawberries, halved

• Green tea (loose or in a sachet)

• 2 tsp strawberry jam

• Boiling water

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine 200 ml warm water, 7 g dry yeast, and 40 g sugar. Whisk together and let sit for 5–7 minutes until the mixture is frothy and active.

Step 2: Add Wet Ingredients

Add 110 ml vegetable oil, 1 egg, and 110 ml yogurt to the yeast mixture. Whisk until well combined.

Step 3: Add Dry Ingredients

Gradually stir in 600–650 g flour and 1 tsp salt, mixing with a spatula until a soft dough begins to form.

Step 4: Knead the Dough

Transfer the dough to a floured surface and knead for 5–7 minutes. It should become smooth, elastic, and not stick to your hands. Add a bit more flour if needed.

Step 5: First Proofing

Grease a clean bowl with a little oil, place the dough inside, cover with a clean towel, and let it rise for 50–60 minutes in a warm place. The dough should double in size.

Step 6: Divide and Rest

Once risen, divide the dough into 2 equal portions. Shape each into a ball, cover with a towel, and let rest for another 10–15 minutes.

Step 7: Layer with Butter

Roll out one piece of dough into a 35 x 45 cm rectangle. Spread with 60 g soft butter, then make two vertical cuts so the dough is in three strips.

Grease each strip lightly with butter again, then fold them over one another to layer. Repeat the process once more for an easy “puff” effect. Place the stacked dough onto a plate, cover with plastic or a bag, and refrigerate for 40–50 minutes.

Repeat the same with the second dough ball.

Step 8: Slice the Strawberries

While the dough chills, slice 300–350 g fresh strawberries thinly and set aside.

Step 9: Shape the Rolls

Roll out one piece of chilled dough to 35 x 40 cm. Sprinkle lightly with 2 tsp powdered sugar.

Cut into 4–4.5 cm wide strips, lay strawberry slices on each strip, and roll tightly into a coil. Place seam-side down on a parchment-lined baking sheet.

Repeat with the second dough piece.

Step 10: Final Rise

Cover the shaped rolls with a towel and let rise for 25–30 minutes. They’ll puff up beautifully.

Step 11: Brush and Bake

Preheat the oven to 180°C (360°F).

Whisk together 1 egg yolk with 1 tbsp milk and brush over the tops of the rolls.

Bake for 33–35 minutes or until golden brown.

Step 12: Finish and Serve

Remove from oven and let cool slightly. Dust with powdered sugar for a snowy finish.

Nutrition Information (Per Roll Estimate)

• Calories: 280 kcal

• Carbohydrates: 38 g

• Protein: 5 g

• Fat: 12 g

• Saturated Fat: 4.5 g

• Sugar: 8 g

• Fiber: 2 g

• Cholesterol: 35 mg

• Sodium: 180 mg

Origins and Popularity

While puff pastry originated in France, this yogurt-based dough is a modern twist often found in Eastern European kitchens. It combines the flakiness of puff pastry with the softness of enriched dough, and the use of strawberries makes it particularly popular in the spring and summer seasons when berries are at their best.

Why You’ll Love This Recipe

• No complicated laminating techniques!

• Soft and flaky texture thanks to yogurt and butter

• Fresh strawberry filling that’s naturally sweet and juicy

• Visually stunning – each roll looks like a swirl of edible art

• Perfect for tea time, brunch, or weekend baking

• Freezer-friendly for make-ahead planning

Health Benefits

• Strawberries are rich in antioxidants and vitamin C

• Yogurt adds calcium and protein

• No artificial ingredients – only fresh, wholesome ingredients used

• Low in refined sugar, just enough to sweeten without overpowering

Serving Suggestions

• Pair with the homemade strawberry green tea for a fruity, soothing beverage.

• Serve warm with a scoop of vanilla ice cream for dessert.

• Enjoy with a dollop of whipped cream and fresh mint.

• Make a batch ahead for brunch gatherings or holidays.

Cooking Tips

• Ensure your yeast is active by letting it foam before continuing.

• Use full-fat yogurt for the richest dough texture.

• Chill the dough well before shaping—it helps keep the butter firm and layers intact.

• Don’t skip the final rise after shaping—the extra proof makes them extra fluffy.

• Use parchment paper to avoid sticking.

Variations

• Blueberry or Raspberry Rolls: Replace strawberries with other berries.

• Lemon Glaze: Mix lemon juice with powdered sugar for a zesty topping.

• Cream Cheese Filling: Spread a thin layer of sweetened cream cheese before the strawberries.

• Nutty Surprise: Add chopped almonds or hazelnuts inside for crunch.

• Jam Swirl: Add a swirl of strawberry or apricot jam with the berries.

Conclusion

These Strawberry Yogurt Puff Pastry Rolls are a delicious, bakery-worthy treat that anyone can make at home with just a little effort and a lot of joy. The method is forgiving, the ingredients are simple, and the results are absolutely stunning. Whether you’re new to baking or a seasoned pastry enthusiast, this is one recipe that’s sure to become a favorite.

Serve them with tea, bring them to brunch, or enjoy them as a sweet reward after a long day—no matter how you eat them, you’ll be glad you made them.

Frequently Asked Questions

1. Can I use frozen strawberries?
Yes, but thaw them and drain well to avoid excess moisture making the dough soggy.

2. What type of yogurt works best?
Plain full-fat yogurt gives the richest and softest texture.

3. Can I make this dough ahead of time?
Yes! You can refrigerate it overnight or freeze it for up to a month.

4. What can I substitute for butter in the layering step?
You can try margarine or plant-based butter, though flavor and texture may differ slightly.

5. Can I reduce the sugar in the dough?
Yes, reduce to 25–30 g if you prefer a less sweet roll.

6. Do these rolls need to be refrigerated?
Store at room temperature in an airtight container for up to 2 days or refrigerate for 4–5 days.

7. Can I use a stand mixer?
Absolutely! Use the dough hook attachment to knead for 5 minutes.

8. What flour is best?
All-purpose flour works perfectly here, but you can also use bread flour for a chewier texture.

9. How do I prevent the bottom from browning too much?
Place a second baking sheet underneath to diffuse heat or use parchment paper.

10. Are these good for gifting?
Yes! They look stunning, smell amazing, and package beautifully in a pastry box or tin.