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
Ingredients
| 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 |
Directions
- 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
Local Strawberries: : Noggins Corner Farm Market, Stirling Fruit Farms, Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
Recipe provided by: Howard Selig, Valley Flaxflour
For more heritage recipes: Nova Scotia Public Archives Recipe Collection
Nova Scotia Cookery, Then & Now is presented by: Select Nova Scotia and Nova Scotia Public Archives
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