Stuffed \"shoe soles\"

Name: Stuffed \"shoe soles\"
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 pack of (450 g) deep-frozen puff pastry; 75 g Sugar crystals; 200 g Strawberries; 500 g Whipped cream; 1 package Vanillin sugar; 2 packages Cream stabiliser; 100 g Cream pudding "Vanilla Flavor"; 7-10 Tbsp Sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1 pack of (450 g) deep-frozen puff pastry
75 g Sugar crystals
200 g Strawberries
500 g Whipped cream
1 package Vanillin sugar
2 packages Cream stabiliser
100 g Cream pudding "Vanilla Flavor"
7-10 Tbsp Sugar
baking paper

Directions

1
Defrost the puff pastry. Roll out to a sheet about 5 mm thick (30 x 30 cm). Cut out 16 circles (7 cm Ø) and roll out into ovals of about 12 cm on a work surface sprinkled with sugar. Turn once. Place on a baking tray lined with baking paper and leave to rest for about 15 minutes.
2
Spread half of it with water and sprinkle with sugar crystals. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 12-15 minutes and let cool off. For the filling, wash, clean and slice the strawberries. Whip cream and vanilla sugar until stiff. Allow the cream firming agent to trickle in. Stir in the pudding and fill into a piping bag with star-shaped spout. Sprinkle puff pastry ovals without sugar with 2/3 of the cream. Spread strawberries on top and spray the rest of the cream on top. Chill for about 30 minutes.
3
Allow the cream firming agent to trickle in. Stir in the pudding and fill into a piping bag with star-shaped spout. Sprinkle puff pastry ovals without sugar with 2/3 of the cream. Spread strawberries on top and spray the rest of the cream on top. Chill for about 30 minutes. Place the sugar oval on top and serve