
Ingredients
1 package frozen puff pastry, thawed
1 large egg
Coarse (turbinado) sugar, for sprinkling
2 cups heavy whipping cream
¼ cup powdered sugar
2 teaspoons vanilla extract
1 pint fresh strawberries, diced
Tools Needed
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Bake with Me
Preparation
Preheat oven to 400℉. Line a baking tray with parchment paper and set aside.
Unwrap puff pastry and gently roll it out with a rolling pin. Use a 3-inch round cookie cutter to cut out as many circles of puff pastry as possible. Place the dough circles on the baking tray.
Add the egg to a small bowl and scramble with a fork. Use a basting brush to brush the egg across the dough circles and sprinkle with turbinado sugar.
Bake the puff pastry in the preheated oven for 13-15 minutes, or until golden brown and puffed. Remove from the oven and cool completely.
Once cooled, use a sharp or serrated knife to cut the puff pastry in half, horizontally.
In a medium mixing bowl, combine the cream, powdered sugar, and vanilla extract. Use an electric hand mixer on medium-high speed and mix until stiff peaks form.
Add a heaping spoonful of the whipped cream to one half of puff pastry and top with strawberries. Place the other half of the puff pastry on top and serve immediately. Enjoy!