Ingredients
- 250g Home made or store bought puff pastry
- 250ml whipping cream
- Icing sugar
- Strawberries
Method
- Pre heat oven to 200 degrees centigrade and line two baking sheets with greaseproof paper.
- Roll out the puff pastry to 1/4 inch thick and cut out rectangles 10cm x 5cm or whatever size you would prefer (don’t forget it shrinks a bit with cooking), just ensure that they are all equal sizes in order to layer them on top of each other.
- Dock the pastry so it doesn’t rise too much and stays even.
- Bake for 15-20mins or until golden brown
- Once cooked allow to cool before layering with strawberries and cream.
- Whip the cream to firm peaks and slice the strawberries (you can add a tablespoon of icing sugar to you cream before whipping if you prefer it sweet).
- To layer, take one slice of pastry and pipe cream along it, layer with strawberries and then dust with icing sugar. Repeat layering again and then finish with a third slice of puff pastry and and dust the final layer with icing sugar.
- Keep in fridge until ready to serve but remember, the longer they are in the fridge the pastry will absorb the cream and soften. Enjoy!
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