Simple Strawberry Slice – nothing like a bit of alliteration to excite the nerd in me. I thought it was time for another sweet recipe and with strawberries really at their peak right now, a simple recipe is the best way to show them off.
I love these. And I’m not the only one. While they are quite filling a few people – who will remain nameless – managed to scoff at least two in one go.
This is hardly a recipe, more of an assembly job than anything else. They do not hold up well to being made too far in advance. They will keep for several hours but I wouldn’t make them the night beforehand. They take no time anyway so you could even assemble them while your guests are there.
Useful tips & links:
- Cooking the puff pastry varies from brand to brand and from oven to oven. Therefore the guidelines I’ve given in this post are based on the pastry I’ve used, make sure to read your packet instructions. Most importantly, keep an eye on it while it bakes.
- I tested dusting the pastry with a layer of sugar on top before baking and also without. Other than a bit more browning, there was no real difference to the end taste so I wouldn’t bother.
- I have filled these with a mascarpone cream which is quickly becoming my favourite creamy filling. You could use simple whipped cream or have a look and this beautiful post for Tarte aux Fraises on Fionnuala’s blog My Kitchen Notebook, which uses crème patissiere.
- From the views on this blog people seem to love simple sweet treats, so have a look at these Cheats Chocolate Ganache Tarts for another easy dessert.
Simple Strawberry Slice
- 1 sheet of all butter puff pastry, approx. 400g
- 1 egg, beaten
- 500g of strawberries
- 300g of mascarpone cheese
- 250ml of double cream
- 1 tbsp. of icing sugar, plus more for dusting
- 1 tsp of vanilla extract
- Preheat your oven to 200c/180c fan/gas mark 7. Line a baking sheet or two with parchment paper.
- Roll out the puff pastry until it is approx. 5mm thick. Cut into ten even slices.
- Transfer the pastry to the baking sheets. Brush the top with the beaten egg.
- Bake for about 18-20 minutes or until risen and golden brown.
- Remove from the oven and allow to cool completely.
- While the pastry is cooling, prepare the fillings.
- Slice the strawberries and set aside.
- Gently whisk together the mascarpone and cream until they are fully combined and a nice thick creamy consistency. Sieve in the icing sugar and fold this and the vanilla through the cream.
- When the pastry is completely cool, slice them in half horizontally.
- Spread a generous layer of the cream and cheese mix inside each half and top the bottom half with the strawberries.
- Sandwich the pastry back together and if you are feeling fancy, put a little blob of the cream and a strawberry slice on top. Dust with a little more icing sugar.