Puffy Strawberries Dessert

Strawberries are usually made into preserves, jams and tarts when in abundance. But make something new out of summer harvest strawberries by wrapping them up in delicate, flaky puff pastries like how chef Roland Pierroz of Hotel Rosalp does. These pastries are sold frozen and widely available in many supermarket shelves so your work is half way done when you use these ready made puff pastry sheets. All you need is to hull and cut the fresh strawberries into quarters, sprinkle them with powdered sugar and almonds and you’re ready to bake an elegant dessert.

The key to make these treats at the ready is to keep frozen puff pastries on hand. So when company comes, there would always be an option to make them aside from the usual cakes and frozen treats. Store the puff pastry in the freezer up to a month and just use what you need. When you are ready to use the pastry sheets, thaw then first in room temperature for at least half an hour or less if your home kitchen is warmer. Otherwise, thaw the pastry sheets inside the refrigerator for 4 hours.

The sheets are as delicate at they are when uncooked so make sure to handle them carefully lest they break. Work with them quickly on a floured and cool surface. While the strawberries should be fresh, you can also use frozen ones as long as you remember to thaw them as well so they appear like fresh strawberries. Remember that you can check out the site Gourmandia.ca for mo recipes.

It doesn’t matter if you have imperfect berries since they are cooked inside the pastry sheets anyway. These berries are rich in vitamin C so they are good and nutritious after dinner treats. Bake the puff pastry and take them out of the oven as soon as they caramelize. Serve with a refreshing glass of Maury wine.

Ingredients

2/3 lb. puff pastry with butter
48 strawberries
1.8 oz. minced almonds
powdered sugar

1. Prepare the puff pastry. Spread the dough to about 1/5 inch thickness. Cut into round discs.

2. Brush the pan with butter and place the cut dough on the round baking pan or pie pan and press gently but firmly for the dough to adhere to the bottom.

3. Cut the fresh strawberries into quarters then arrange them on the pastry-lined pan. Sprinkle minced almonds over the top. Using a sieve, cover with powdered sugar.

4. Preheat the oven to 400 degrees F. Place the pastries on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes or until the pastry is browned and the sugar has caramelized.