Who is ready for a delightful treat that is not too sweet and with just the right amount of ruby-red ripe strawberries?
This delightful treat can be made with any type of berry, such as blackberry, blueberry, raspberry. Just don’t forget to dust lightly with powder sugar for a light sweet snack without feeling heavy. Great for picnics, parties, luncheons..
1 cup of fresh strawberries
1 cup of sugar
1/4 cup of lemon juice
1 box puff pastry sheets (2 sheets)
Combine strawberries, sugar, and lemon juice in a small sauce pan over medium heat. Mash mixture with potato masher until sugar is dissolved and berries are nice and soft
Increase heat to high and bring mixture to a rapid boil. Stirring often allow to boil for about 5 minutes or until thickened. Just keep stirring mixture to avoid sticking to the pan.
Place one sheet of puff pastry on a lightly floured surface. Lightly dust pastry with flour and roll to smooth out creases.
Spread over pastry sheet with 1/3 cup of strawberry mixture.Do the same with the second sheet of pastry, and then place on top of the first pastry sheet and press down gently. You don’t want the filling to ooze out the sides.
Place pastry sheets in the refrigerator for 15 minutes, and preheat oven to 400 degrees. Line a baking sheet with parchment paper or use a non stick silicone mat.
Using a ruler as a guide, cut pastry sheets into 1 1/2 inch strips. Carefully pick up strips and place on baking sheets, twisting three times before laying it down.
Bake for 20-22 minutes, or until golden brown. Cool about 10 minutes and finish off with a light dusting of powder sugar.
Any leftover strawberry mixture can be used as a dipping sauce, topping for vanilla ice cream, or cheesecake. It can stay refrigerated for up to five days.