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Total Time
35mins
Prep 20 mins
Cook 15 mins

A delicious layered dessert. Puff pastry, cream, strawberries = delicious!!! Posted for Zaar World Tour 2005.

Ingredients Nutrition

Directions

  1. Preheat oven to 220C (425F).
  2. Roll out pastry to a thin rectangle and cut into 3 even sections.
  3. Place rectangles onto baking sheets and prick all over with a fork.
  4. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
  5. When cold trim the edges with a very sharp knife. Reserve the trimmings.
  6. Cut half of the strawberries in half and reserve for decorating the top.
  7. Slice the remaining strawberries.
  8. Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
  9. Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
  10. Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
  11. Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
  12. Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.
Most Helpful

5 5

Made up these lovely strawberry confections at the last minute during the World Cup Finals for friends and family over as I wanted to keep the pastry crunchy. These were gone in a flash and received as much attention as Gidane's notorious head-butt! Great recipe, Jodie.

5 5

I made this for the French part of the Tour too - am pleased to find a French desert so low in fat, sugar and calories. *insert sarcasm here* But what can I say, it was great! I made it for our Bible study last night, and it myseriously vanished in a very short space of time. I must confess I didn't quite get the triangles exactly the same size etc and I also added a little extra vanilla to the cream mixture. Thanks for a very nice and suspiciously light-tasting desert!

5 5

I made this for the Tour while we were in France. I added just a hint of French Vanilla flavoring to the cream. Very tasty.