Strawberry Salad In Puff Pastry Shells 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.

STRAWBERRIES AND CREAM PUFF PASTRY

Steps:

• Preheat oven to 400.
• On parchment lined baking sheet cut your puff pastry in half down the middle, then slice up the sides leaving about 1/2 in rim, be careful not to cut all the way through.
• In bowl mix together your cream cheese, powdered sugar and vanilla.
• Spread your cream cheese mixture over the top of your puff pastry, inside your cut lines.
• Beat your egg and brush it on the sides of the puff pastry.
• Place your slices of strawberry on top of your cream cheese in rows of about 3.
• Bake for about 10-15 minutes or until golden.

STRAWBERRY SALAD IN PUFF PASTRY SHELLS

Steps:

• In a bowl, stir strawberries, 2 tablespoons of the sugar, the vinegar and minced mint; refrigerate 1 hour.
• Heat oven to 400 degrees F. Brush tops of pastry shells with milk; sprinkle with remaining 1 tablespoon sugar. Bake for 22 minutes. Remove from oven. Carefully remove tops with a fork; set aside.
• Return shells to oven for an additional 2 minutes. Remove from oven and brush inside of shells with strawberry jam.
• Spoon 1/2 cup strawberry salad into each shell. Rest top on the side, garnish with fresh mint sprigs and serve.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

STRAWBERRY CREAM CHEESE CLOUDS

Steps:

• Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
• Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
• In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
• Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

STRAWBERRY SALAD

Steps:

• Mix the lettuce, cabbage, raisins, grapes, strawberries, and onion together in a large bowl; add the dressing and toss to coat. Top with the pine nuts and almonds to serve.

STRAWBERRY KIWI TARTLETS

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.