Strawberry puff pastry

Name: Strawberry puff pastry
Ingredients: 400 g store-bought puff pastry; 200 g fresh or frozen strawberries; 100 g powdered sugar

Dessert - Strawberry puff pastry by Anemona B. - Recipia

Strawberry puff pastry bakes for 25 minutes, turning into crisp layers with a thin layer of fruit. Fresh or thawed strawberries are crushed with powdered sugar, and the sauce keeps a little pulp instead of becoming a smooth purée. I cut the puff pastry when the sheet bends without cracking. Prep: 20 minutes. Cook: 25 minutes. Total time: 45 minutes. Servings: 4. About 510 kcal and 5 g protein per serving.

Ingredients

400 g store-bought puff pastry
200 g fresh or frozen strawberries
100 g powdered sugar

Preparation

1. Let the pastry thaw and come to room temperature. Preheat the oven to 165-170°C. 2. If using fresh strawberries, hull them and rinse under cold running water, then pat them dry. If frozen, let them thaw. 3. Crush the 200 g of strawberries in a food processor with 50 g of powdered sugar, until you have a sauce with some pulp. 4. Cut the pastry into portions as you like and arrange the pieces on a baking sheet lined with parchment paper. Brush them with the strawberry sauce. 5. Bake for 25 minutes at 165-170°C, until the puff pastry is golden and crisp. 6. Take the baking sheet out of the oven and dust the pieces with the remaining 50 g of powdered sugar.

Notes

Serve the puff pastry with a small bowl of plain yogurt on the side. It keeps in a sealed container in the fridge for up to 3 days, but gradually loses its crispness; I prefer it on the day it’s baked. For a change, you can use 200 g of raspberries instead of strawberries, with the same 50 g of powdered sugar. Store-bought pastry contains gluten and may contain milk, so check the label if you have dietary restrictions. For fresh strawberries, choose firm fruit that isn’t too soft, so the sauce is easier to spread. Small ones crush quickly in the food processor, while large ones may leave more visible pieces of pulp. In appearance, the dessert is reminiscent of a fruit tart cut into portions, except that the base separates into crisp layers.