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Puff Pastry Filled With Strawberries

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  Puff pastry sheet 1 (About 9 X 15-Inches)
  Strawberry jam 1⁄2 Cup (8 tbs)
  Ricotta cheese 1 Pound, whipped
  Strawberries 2 Pint, sliced
  Strawberry glaze 8 Ounce

Moisten the baking tray with water.
Arrange the sheet of puff pastry on the tray and prick the surface with a fork.
Bake at 400 degrees for about ten minutes.
Reduce heat to 350 degrees and bake until golden brown.
Trim the edges and set aside to cool.
Spread the baked pastry evenly with the jam.
Cover with the cheese.
Arrange the berries decoratively over the top.
Drizzle the strawberry glaze over the top and serve.
Puff pastry must be baked and served the same day.
Variations: Top the baked puff pastry with whipped cream and decorate with sliced strawberries, peaches and kiwi fruit.
Or cover with creme patissiere and garnish with cherries and canned, drained, lychees.
Or bake two sheets of the puff pastry, put whipped cream between the two layers and decorate with whipped cream rosettes.

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