Elitetwig's Strawberry Cream Puffs Recipe #380832
Light and yummy, especially with your own homegrown strawberries. The pastries will keep upto one day in an airtight container but once filled they'll need to be served within 2-3 hours.
by EliteTwig
22 min | 10 min prep
SERVES 8 , 8 pastries
- 350 g puff pastry, ready-rolled
- 3 teaspoons lemon curd
- 284 ml double cream, whipped
- 225 g strawberries, hulled and sliced
- 6 tablespoons strawberry jam, warmed
- icing sugar, to dust
- Preheat oven to 220C or gas mark 7.
- Cut pastry into 8 equal rectangles and score a 1cm border around the edge of each rectangle. Place on a baking sheet and bake for 10-12 minutes, until crisp and golden.
- Cool pastries on a rack and life out the inner rectangle from each one.
- Fold the lemon curd into the whipped cream and spoon into the pastries.
- Top with the strawberries and warmed jam, dust with icing sugar.
- OPTIONAL can top pastires with the inner rectangles as lids.
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5 stars