Strawberries in Puff Pastry
This recipe is featured in Nova Scotia Cookery, Then & Now – a cookbook showcasing modern interpretations of heritage Nova Scotia recipes.
Strawberries in Puff Pastry with Chantilly Cream and Chocolate Sauce
“Shortcake is so popular; I love it. It’s really stretching it to change that. The recipe was basic and good. You wouldn’t make your own biscuits unless you’re a home baker and you want to put a personal stamp on it. So I went with frozen puff pastry; it’s easy and anyone can do it. ”
Howard Selig, Valley Flaxflour
|1 sheet||frozen puff pastry|
|handful||raw macaroni noodles|
|2 cups (500 ml)||fresh, local strawberries|
|1/2 cup (125 ml)||sugar|
|1 cup (250 ml)||whipping cream|
|1/4 cup (60 ml)||sugar|
|1 tsp (5 ml)||vanilla|
|drizzle||milk chocolate sauce|
- Thaw pastry sheets, cut into 8 squares, lightly perforate top layer to prevent excessive puffing.
- Prepare set of large muffin cups by filling one-third with raw macaroni noodles (to prevent sagging). Press pastry into cups, leaving square edges above.
- Bake in preheated oven 15 minutes at 425 degrees F (218 degrees C), or follow package instructions.
- crush strawberries with sugar. Whip cream with second sugar amount, and vanilla.
- To serve, place one baked pastry square on plate, top with crushed berries and whipped cream. Repeat with second layer of pastry and toppings. Drizzle with chocolate sauce.
- The colour, the texture, the taste – there is good reason that fresh, local strawberries are one of the best-loved crops of early spring and summer in Nova Scotia!
Local Source Guide
Recipe provided by: Howard Selig, Valley Flaxflour