It’s never too early to try the first strawberries of the season and use them as an ingredient in many desserts. The recipe I’d like to present to you today is for a delicious dessert with strawberries. All you need is a rectangular roll of puff pastry, some soft cream, and my beloved strawberries.
Ingredients:
- 1 roll of puff pastry (rectangular)
- 300 g (10.5 oz) strawberries
- 300 g (10.5 oz) pastry cream
- 4 tablespoons milk (for brushing)
- 4 tablespoons brown sugar (for decorating)
- Powdered sugar to taste
How to prepare Strawberry Puff Pastry Pockets:
- First, prepare the cream according to my recipe for pastry cream and let it cool. Wash the strawberries, drain well, and cut into small pieces.
- Unroll a rectangular sheet of puff pastry on the work surface. Divide the puff pastry into 8 rectangles. Mine are 10 x 14 cm (3.9 x 5.5 inches) in size. Place 2-3 tablespoons of cream on half of each puff pastry rectangle.
- Place some strawberry cubes on the cream. Fold the puff pastry over so that the filling is covered. Seal well all around. Place the strawberry puff pastry pockets with some space between them on a baking sheet lined with baking paper.
- Brush with milk and sprinkle with brown sugar. Make 3 horizontal cuts on the surface. Bake the strawberry puff pastry pockets in a hot, static oven at 180°C (356°F) for 18-20 minutes.
Tips:
- The strawberry puff pastry pockets can be stored in a container for one day. Over time, the puff pastry will become softer due to the cream and strawberries.
- For a more indulgent treat, you can add chocolate chips or dark chocolate in small pieces to the filling.
Bon Appétit!
