Strawberry Powder Puffs Food

STRAWBERRY SHORTCAKE PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

STRAWBERRY POWDER PUFFS RECIPE

Steps:

• For powder puffs: Preheat oven to 180C (or 160C fan forced). Grease and flour two 12-hole shallow round-based patty pans. Beat eggs and sugar in a small bowl with electric mixer for about 4 min., or until mixture is thick and pale. Triple-sift flours, and fold into egg mixture. Place mixture in a piping bag and fill holes to about 2/3 full (or you can spoon the mixture into the holes). Bake about 10 min., turn immediately to cool. Wash, grease and flour pans again and repeat with the remaining mixture. For strawberry cream: Beat cream and the sifted icing sugar until it forms firm peaks. Fold in strawberries. To assemble: Sandwich puffs with strawberry cream just prior to serving. Dust with sifted icing sugar.

POWDER PUFFS

Steps:

• Heat oven to 190c (375f).
• Heat trays.
• Beat egg whites until stiff.
• Gradually add the sugar, beating well.
• Add egg yolks.
• Sieve all dry ingredients together twice and fold into mixture.
• Fold in boiling water.
• Place heaped teaspoonfuls of mixture on hot greased trays and bake in oven for 5 minutes.
• Remove to a wire rack and cool before storing in an air-tight container until required.
• Six hours before serving, sandwich pairs together with whipped cream, and dust tops with icing (confectioner's) sugar.

STRAWBERRY CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

STRAWBERRY RHUBARB PUFF

Steps:

• Heat oven to 400º F.
• In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
• Take to the oven, uncovered, for 15 minutes.
• In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
• Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
• Spoon batter over the fruit.
• Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
• Bake for 20 - 25 minutes.
• Serve warm.

STRAWBERRY PUFF PASTRY DESSERT

Steps:

• Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. , Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool., Place 2-1/2 cups strawberries in a blender; cover and puree; set aside. In a large microwave-safe bowl, melt white chocolate; stir until smooth. Cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream., Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down. , Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers. ,