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1 pkg. Puff Pastry
Egg Wash (1 egg and 2 Tbsp. water, beaten)
Vanilla ice cream (or other favorite flavor)
2 cups fresh fruit (banana, blueberries and strawberries)
Chocolate syrup
Whipped cream

Chocolate Sauce:
1/2 cup heavy cream
1/2 tsp. vanilla
3/4 cup chocolate chips


  1. Preheat oven to 400°F.

  2. Unroll refrigerated Puff Pastry and cut 3 inches off the end and set aside. Cut the remaining dough into three equal strips to create bases for sundae boats.

  3. Cut 1/2 in. off of each end of the boat bases, and stack on top of the ends.

  4. Take remaining dough and cut length-wise into 1/2-in. strips to complete the perimeter edges of the boats.

  5. Prick holes into the bottom of each boat and brush with egg wash.

  6. Bake for 12-15 minutes at 400°F. Halfway through baking, prick middle of boats again with sharp knife.

  7. Remove from oven and use the back of a spoon to press the center of the boats down. Allow to cool completely.

  8. Fill boats with scoops of ice cream and chosen sundae toppings.

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