|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.