Stuffed puff pastry slices

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 3 discs (à 75 g) deep-frozen puff pastry
  • 500 g Strawberries
  • 3 sheets Gelatine
  • 250 g Mascarpone
  • 50 g Sugar
  • 7-10 Tbsp Juice of 1 lemon
  • 200 g Whipped cream
  • 35 g Icing sugar
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Defrost puff pastry slices side by side on a floured work surface. Wash, clean and puree 100 g strawberries. Soak gelatine in cold water. Stir mascarpone, strawberry puree, sugar and 3 tbsp lemon juice until smooth. Melt the squeezed out gelatine in a small pot. Stir in 3 tbsp. cream, then stir into the rest of the cream. Whip cream until stiff and fold into the cream. Chill the cream until it begins to gel

  2. 2

    Place puff pastry slices on top of each other and roll out rectangularly (approx. 30 x 49 cm). Cut the puff pastry into 3 pieces (approx. 13 x 30 cm each) and prick several times with a fork. Place 2 puff pastry slices next to each other on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes until golden brown. Remove the puff pastry bases from the oven and let them cool down. Bake the last puff pastry base in the same way

  3. 3

    Wash, clean and slice 400 g strawberries. Spread approx. 1/3 of the cream on each of 2 puff pastry bases and cover them tightly with strawberry slices. Spread the rest of the cream thinly on the strawberries and layer the cakes on top of each other. Cover with the uncoated base

  4. 4

    Mix 1 tablespoon lemon juice and icing sugar until smooth and drizzle over the top. Chill the puff pastry slices for about 2 hours, then cut into pieces and serve

  5. 5

    waiting time approx. 3 hours

Nutrition Facts

KCAL
190 kcal
CARBS
13 g
FATS
14 g
PROTEINS
2 g