Create a yummy strawberry dessert pastry that can serve as the motivation needed to get your kids to eat their vegetables.
|1||package (397 g) Tenderflake® Frozen Puff Pastry, defrosted|
|1.5 cups||(375 mL) Whipping cream (35%)|
|.66 cup||(150 mL) Seedless strawberry jam|
|2 cups||(500 mL) Diced fresh strawberries|
|.25 cup||(60 mL) White balsamic vinegar|
PRHEAT oven to 400°F (200°C). On a lightly floured work surface with a lightly floured rolling pin, roll each puff pastry square to a 9”x6” (23x15 cm) rectangle. Whisk egg with 1 tbsp (15 mL) of water. Brush over pastry. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden and crispy. Cut each rectangle into six equal pieces.
HEAT vinegar in a small saucepan over medium-low heat. Cook stirring occasionally until thickened to a syrup and reduced by half. Let cool. Drizzle vinegar syrup over fresh strawberries, toss gently to coat.
BEAT whipping cream and jam together, using a stand mixer or electric beater until firm peaks form.
ASSEMBLE by topping four pieces of puff pastry with ¼ cup (60 mL) of whipped strawberry cream, then another puff pastry, followed by another 1/4 cup (60 mL) of whipped strawberry cream. Top with final puff pastry squares. Divide strawberries between the four desserts and garnish with a dusting of icing sugar.
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