Simple is always better when it comes to preparing desserts, especially when it is hotter than hades outside and you do not want to use your oven for too long! I always enjoy baking with puff pastry, it is easy to manipulate and bakes up so light and airy. It is great for quick savory appetizers and elegant desserts. I literally keep two packages of puff pastry in my freezer at all times just in case.
These Strawberry Almond puff pastries are a simple summer dessert that you can make in a snap and will wow your family and friends at those BBQ and Summer get togethers.
Now typically you will see these puff pastries with a cream cheese base. I of course wanted to add a little Italian flare to it by using Almond Cream or Crema di Mandorle which I get from Oil & Vinegar. It is like a Nutella but with Almonds instead of Hazelnuts. Not only does it cut down on the ingredient list but it has such an amazing flavor to it. I am a big fan of Torrone, a traditional Italian nougat treat made with almonds or pistachios. Which is probably why I immediately gravitated towards this little jar of heaven in the first place.
Alright back to these little airy bites of deliciousness. They taste like summer with the fresh strawberries perfectly layered on top. Not only are they great for dessert but my hubby liked reheating them in the morning for breakfast, like a little gourmet toaster pastry.
So the next time you get invited to a summer get together whip up some of these delicious treats to wow your friends and family. Keep the fact that they are super easy to prepare to yourself. It will be our little secret! ; )
Ingredients:
- 1 sheet of Puff Pastry
- 1 jar of Oil & Vinegar Crema di Mandorle
- 8 oz Fresh Strawberries sliced
- 1 egg, lightly beaten
- Powdered sugar for dusting
Directions:
Preheat oven to 400 degrees
Thaw puff pastry and unfold onto a cutting board.
Cut into 6 equal rectangles
Transfer to a parchment paper lined baking sheet
Gently poke holes down the middle of the puff pastry rectangle with a fork
Spread Crema di Mandorle in the middle of the puff pastry piece leaving about a half an inch from the edge
Layer sliced strawberries over the almond cream
Brush egg wash on the outer edges of pastry
Bake for 15-18 min
Transfer and cool on a wire rack
Dust with powdered sugar for serving
- 1 sheet of Puff Pastry
- 1 jar of Oil & Vinegar Crema di Mandorle
- 8 oz Fresh Strawberries sliced
- 1 egg, lightly beaten
- Powdered sugar for dusting
- Preheat oven to 400 degrees
- Thaw puff pastry and unfold onto a cutting board.
- Cut into 6 equal rectangles
- Transfer to a parchment paper lined baking sheet
- Gently poke holes down the middle of the puff pastry rectangle with a fork
- Spread Crema di Mandorle in the middle of the puff pastry piece leaving about a half an inch from the edge
- Layer sliced strawberries over the almond cream
- Brush egg wash on the outer edges of pastry
- Bake for 15-18 min
- Transfer and cool on a wire rack
- Dust with powdered sugar for serving