This dessert is simple yet elegant like that black dress in your closet. Serve it with the finest seasonal fruit. And if working with flour and butter is your favorite, you can make your own puff pastry ahead of time with this recipe from Ashley of Not Without Salt.
- Puff Pastry
- 1 sheet of all-butter puff pastry*, thawed
- 1 large egg
- coarse sugar for sprinkling
- 6 large strawberries (one for each)
- 1 tbsp. pure cane sugar
- Whipped Cream
- 1/2 c. heavy cream, chilled
- 1 tbsp. powdered sugar
- fresh mint (optional)
- Thaw 1 sheet of puff pastry. About an hour before serving, roll out sheet to 1/4″ thick, dusting with flour as needed. Line baking sheet with parchment or Silpat. Using a 3″ biscuit cutter, cut out 6 circles and place on baking sheet. Score each pastry round with a smaller biscuit cutter. (This will allow you to create a bowl from your puff pastry once baked.) In a small bowl, whisk egg. Lightly brush on to edges of the pastry. Sprinkle liberally with coarse sugar (like turbinado). Preheat even to 450 degrees. While preheating, place baking sheet in freezer for about 10 minutes. Bake for 12-15 minutes, or until very golden. Cool on baking sheet and set aside.
- While the puff pastry bakes, lightly chop strawberries into a bowl. Add sugar. Stir and set aside. The strawberries will macerate, or release their juices.
- Just before serving, make whipped cream. Using an electric mixer (this can be done by hand as well) pour cream into a bowl and whip until frothy. Add in powdered sugar. Continue mixing until soft peaks hold.
- To serve, place puff pastry on a plate. Carefully press in the center circle to create a bowl. Top with strawberries and whipped cream. Add a sprig of fresh mint if desired. Serve.
* Making puff pastry, or a “quick” puff pastry is surprisingly easy. I follow Not Without Salt’s recipe with step-by-step images. I typically half her recipe, leaving me with about 2 sheets of puff pastry—one for now and one to freeze for later.