Strawberries & Cream Pastries
Serves: 16
 
Ingredients
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets)
  • 1 large egg
  • 1 tablespoon water
  • 2 cups chopped strawberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons golden balsamic vinegar
  • Vanilla Pastry Cream (recipe follows)
  • Garnish: fresh mint
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
  2. Let puff pastry thaw just enough to remain cold and somewhat firm.
  3. On a lightly floured cutting surface, lay out puff pastry sheets. Using a 2 1⁄4-inch square cutter, cut 32 squares from puff pastry sheets. Using a 1 3⁄4-inch round cutter, cut out rounds from 16 puff pastry squares.
  4. In a small bowl, whisk together egg and 1 tablespoon water until combined. Using a pastry brush, brush egg mixture on inside edges of whole puff pastry squares. Place cutout puff pastry squares on top of whole squares, aligning edges. Brush remaining egg mixture on top edges of pastry boxes. Using a fork, prick inside bottoms of puff pastry boxes.
  5. Bake until puff pastry is puffed and golden brown, 13 to 15 minutes. Let cool completely. Push down centers of boxes prior to filling.
  6. In a medium bowl, stir together strawberries, sugar, and vinegar until combined. Let sit at room temperature to macerate until strawberries release their juices, 30 to 45 minutes. (Ripe strawberries will require less time.)
  7. Just before serving, divide Vanilla Pastry Cream among puff pastry boxes.
  8. Drain strawberries well. Divide macerated strawberries among puff pastry boxes, spooning over pastry cream.
  9. Garnish with fresh mint, if desired. Serve immediately.
Notes
Make-Ahead Tip: Puff pastry boxes can be baked a few hours in advance and stored in an airtight container. Fill just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/strawberries-cream-pastries/