Strawberry Feuillete Recipe

Summary

Cooking Time25 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Puff pastry sheets2
 Strawberries2 1⁄2 Cup (40 tbs), hulled and quartered
 Sugar3 Tablespoon
 Freshly squeezed lemon juice2 Tablespoon
 Kirsch1 Tablespoon
 Thick cream2 Cup (32 tbs)
 Icing sugar2 Tablespoon (for decoration)

Nutrition Facts

Serving size

Calories 412 Calories from Fat 295

% Daily Value*

Total Fat 33 g51.5%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 109.6 mg

Sodium 97.8 mg4.1%

Total Carbohydrates 25 g8.5%

Dietary Fiber 1.8 g7.3%

Sugars 16.5 g

Protein 3 g6.3%

Vitamin A 23.7% Vitamin C 74.9%

Calcium 6.5% Iron 1.8%

*Based on a 2000 Calorie diet

Directions

1. Cut each sheet of puff pastry in half, then cut each half into 3 rectangles and place on a greased baking tray. Bake in moderately hot oven for 10 minutes; cool on a wire rack.
2. Place half the strawberries, the sugar and lemon juice in a medium saucepan and cook gently over moderately low heat for 10 minutes, stirring constantly. When fruit is soft, push through a sieve and discard pips. Stir kirsch into puree and set aside.
3. Whip cream until light and fluffy, fold in remaining strawberries and spread over 6 of the pastry leaves. Top with remaining 6 leaves, dust with icing sugar and serve in a pool of strawberry puree.
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