Nesquik Puff Pastry Strawberry Butterflies Recipe

Serves: 12
Prep Time: 10 minutes | Cook Time: 25 minutes | Chill Time: 10 minutes

Looking for a treat that’s as pretty as it is delicious? These Puff Pastry Strawberry Butterflies are light in texture, crispy and full of fruity flavour – great for spring and summer snacking. Made with ready-rolled puff pastry and a sprinkle of Nesquik Strawberry Milkshake Powder, they’re super simple to whip up and look like something straight from a bakery window.

The magic comes from the delicate folding technique that creates the butterfly shape – easier than it looks, and oh-so satisfying when they puff up in the oven. A dusting of sugar mixed with Nesquik Strawberry Milkshake Powder gives these golden pastries a fun, nostalgic twist that’s sure to make everyone smile.

Whether you're planning a garden party, packing a picnic, or just want a cheerful bake to brighten your day, these strawberry butterflies are a delicious choice. Flaky, and beautifully pink – what’s not to love? Serve with a cuppa or enjoy them fresh out of the oven as a warm, buttery treat. Simple, fun, and full of flavour!

Ingredients:

• 320g pre rolled light puff pastry
• 25g caster sugar
• 25g Nesquik Strawberry Milkshake Powder

You will also need:

• a baking tray lined with parchment paper

Method:

1. Pre-heat the oven to 200°C (180°C fan).
2. Unroll the sheet of puff pastry out onto a sheet of parchment paper or a worktop dusted with a little flour.
3. Mix the sugar and the Nesquik together and sprinkle over the sheet of puff pastry. Place another sheet of parchment paper over the top and gently roll over the top a couple of times to embed the sugar into the pastry.
4. Starting from the bottom, fold over about 3cm of the pastry towards the centre. Repeat the fold once more.
5. Starting from the top, fold over about 6cm of the pastry towards the centre. Repeat the fold once more. The top and bottom folds should have a 2cm gap between them.
6. Fold the bottom sets of folds over the top of the top set of folds to completely close the gap. Then slice into 12 pieces and place onto the baking tray. Pop into the fridge to chill for 10 minutes – if the pastry is too warm, it will loose its shape when cooked.
7. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool completely before serving. Enjoy!