Ingredients
1 sheet puff pastry, thawed
½ cup strawberries, fresh, sliced
½ cup granulated sugar
⅛ cup lemon juice
1½ cups powdered sugar
1 egg, beaten
powdered sugar
Preparation
Preheat the oven to 400 degrees F.
On a floured surface, unfold the puff pastry. Cut into 3 long strips, then into 9 pieces.
Place the pastries onto a lined baking sheet, brush with egg, and bake for 12 to 15 minutes, or until golden brown. Remove from the oven and let cool completely.
In a small pot, combine the strawberries, lemon juice, and sugars.
Mash the ingredients together, combining well until soft and sugar is dissolved.
Bring contents to a boil, stirring often, making sure that the mixture doesn’t stick to the pan. Cook for 5 minutes, or until thickened. Remove from pan and cool completely.
Once both the pastry and filling are completely cooled, cut the pastries in half.
Evenly divide the strawberry filling by putting roughly 1 tbsp onto the bottom layer of the pastries.
Stack the other half of the puff pastry over the filling and then dust with powdered sugar until fully covered. Serve.
