Strawberry Whipped Cream With Puff Pastry Recipe

Name: Strawberry Whipped Cream With Puff Pastry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 1 package (397 g) Tenderflake® Frozen Puff Pastry, defrosted; 1 Egg; 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; Icing sugar

Ingredients

1 package (397 g) Tenderflake® Frozen Puff Pastry, defrosted
1 Egg
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
Icing sugar

PREP TIME 15m	COOK TIME 25m	TOTAL TIME 40m
YIELD 4 - 6

Instructions

PREHEAT 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” (23×15 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.

Desserts