What to eat this month
This filled and layered puff pastry is garnished with fresh sliced strawberries, double cream and powdered sugar for maximum summer yum.
What you need
Serves 6
- 1 Packet Puff Pastry
- Icing Sugar for dusting
- 1 Egg, beaten
- 150ml Double Cream
- 100g Ready made Custard
- 200g Strawberries, hulled & cut in half
Directions
Preheat the oven to 220˚C/ 425˚F/ Gas 7
Roll out the pastry on a lightly floured surface to 30cm x 30cm
Put the pastry on a baking sheet, brush with the egg & dust with icing sugar
Bake for 15-20 minutes until the pastry is golden brown
Remove from the oven, trim the edges & cut into 3 pieces and leave to cool
Beat the cream until firm & stir in the custard
Place one of the pastry rectangles on to a serving plate; layer half of the cream mixture onto the pastry, top with the strawberries
Repeat for the next layer, finishing with a puff pastry sheets & dust with icing sugar
