|Puff pastry sheets||2|
|Strawberries||2 1⁄2 Cup (40 tbs), hulled and quartered|
|Freshly squeezed lemon juice||2 Tablespoon|
|Thick cream||2 Cup (32 tbs)|
|Icing sugar||2 Tablespoon (for decoration)|
1. Cut each sheet of puff pastry in half, then cut each half into 3 rectangles and place on a greased baking tray. Bake in moderately hot oven for 10 minutes; cool on a wire rack.
2. Place half the strawberries, the sugar and lemon juice in a medium saucepan and cook gently over moderately low heat for 10 minutes, stirring constantly. When fruit is soft, push through a sieve and discard pips. Stir kirsch into puree and set aside.
3. Whip cream until light and fluffy, fold in remaining strawberries and spread over 6 of the pastry leaves. Top with remaining 6 leaves, dust with icing sugar and serve in a pool of strawberry puree.
Calories 412 Calories from Fat 295
% Daily Value*
Total Fat 33 g51.5%
Saturated Fat 19.4 g97.2%
Trans Fat 0 g
Cholesterol 109.6 mg36.5%
Sodium 97.8 mg4.1%
Total Carbohydrates 25 g8.5%
Dietary Fiber 1.8 g7.3%
Sugars 16.5 g
Protein 3 g6.3%
Vitamin A 23.7% Vitamin C 74.9%
Calcium 6.5% Iron 1.8%
*Based on a 2000 Calorie diet