1 (9x9-inch) sheet frozen puff pastry, thawed
1 large egg, lightly beaten
1/4 cup granulated sugar
3/4 heavy cream, chilled
1-1/2 cups Vanilla pudding (from scratch is much better than
from a box)
1/2 teaspoon vanilla extract
1 quart strawberries, hulled and sliced
confectioners’ sugar for dusting
Adjust an oven rack to the middle position and heat the oven
to 425 degrees. Using a pizza cutter or paring knife, cut the thawed dough into
6 equal rectangles, transfer to a rimmed baking sheet, cover with plastic wrap,
and refrigerate for 15 minutes.
Brush the rectangles with the beaten egg and sprinkle
lightly with the granulated sugar. Bake until puffed and golden, about 15 minutes.
Let the pastry rectangles cool for 15 minutes, then split them in half using a
serrated knife.
[NOTE: I like to use about half the amount of heavy cream called for in the recipe---the finished pudding-cream mixture will have more body and be less loose]. Whip the cream with an electric mixer set on low until
frothy, about 1 minutes. Increase the speed to high and continue to whip until
smooth, thick, and doubled in volume, 1 to 3 minutes. Add the pudding and
vanilla to the whipped cream and whip until stiff, about 1 minutes. Spread 1/4
cup of the pudding mixture over the bottom of each pastry square, then top with
1/2 cup berries. Spoon another 1/4 cup of the pudding mixture over the berries.
Gently press the pastry tops into the pudding mixture to
adhere, then dust lightly with the confectioners’ sugar. Top with strawberry
slices to garnish.
For a printable version of this recipe, go here.