The summer is finally here and I am pretty much melting already. I think I work well until the temperature hits around 18c, then I am literally a puddle on the floor. Creating recipes that require no oven, or less time in the kitchen becomes a necessity to me. Even though this recipe does need the oven, it wasn’t too bad and the end result made it worth it in the end.
I recommend that you make your own strawberry coulis. It’s worth it and when you make it yourself, it tastes amazing! It just elevates the dish. Crispy butter pastry, filled with a rich strawberry coulis and topped with a mound of sweetened whipped cream, need I say more?
Preparation Time 10 minutes
Cook Time 20 minutes
Serves 6
Ingredients
1 batch of the strawberry coulis.
6 squares of puff pastry
Egg wash- 1 egg mixed with 1 teaspoon water.
2 cups heavy cream
5 tablespoons icing sugar
To serve
Icing sugar- to dust
Instructions
Preheat the oven to 200c. Line a baking tray with parchment paper.
Allow puff pastry squares to thaw to make it easier to fold and prevent breakage.
Fold each square diagonally to make a triangle. Place the triangles on the baking tray. Space them 1 inch apart.
Brush the tops of the pastries with egg wash. Bake them at 200c for 20 minutes until golden and crispy.
Beat the cream and sugar together until stiff peaks form.
Fill a piping bag with a star nozzle and set it aside.
Cool the pastries. Then slice each pastry open with a knife, but don’t break the fold.
Spread the strawberry coulis inside the puff pastry, then generously pipe whipped cream into pastries.
Gently close the pastries. Dust them with icing sugar before serving.
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