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Strawberry Feuillete

sweet.chef's picture
Ingredients
  Puff pastry sheets 2
  Strawberries 2 1⁄2 Cup (40 tbs), hulled and quartered
  Sugar 3 Tablespoon
  Freshly squeezed lemon juice 2 Tablespoon
  Kirsch 1 Tablespoon
  Thick cream 2 Cup (32 tbs)
  Icing sugar 2 Tablespoon (for decoration)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Healthy
Ingredient: 
Strawberry
Cook Time: 
25 Minutes
Servings: 
6

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