EASY: Strawberry Pastries

EASY: Strawberry Pastries

                                             Spring is the season for fresh yummy strawberries!

Choose firm but ripe ones that are a beautiful red color all around. Smell to make sure they have a sweet strong strawberry aroma. I prefer always to buy/eat fruits of the season and hopefully from farm fresh gardens nearby (support your local growers!) If you buy fruit not in season, they have most likely been picked prematurely and then shipped to your location.(Certainly flavor and freshness have been lost).

STRAWBERRY PUFF PASTRY NAPOLEON (easy)

One sheet puff pastry (pre-made and in the freezer section)

1 pound fresh strawberries tops cut off and sliced

1 tub Cool whip (light or reg) or canned whipped cream or fresh whipped cream with a bit of sugar added

Heat the oven to 425 degrees. Place a piece of parchment paper on a cookie sheet or spray with Pam and place the pieces of puff pastry on it (pastry sheets cut into quarters and then cut those in half )  .

Cut Puff Pastry 16 pieces

Bake for 15-18 minutes until golden browned

Strawberry Sauce;

½ pound strawberries cut in quarters

1/8 cup sugar

While the pastry bakes, make the strawberry sauce by taking the strawberries and sugar and place in a small sauce pan. Mash to release juices and incorporate the sugar into the strawberries. Simmer for 20 minutes on low heat.

TIPS:

Place in a boiled cleaned jar in refrigerator for up to 2 weeks and use on bread as jam or top a piece of fruit.

ASSEMBLY

Place a spoonful of Cool Whip on the bottom half covering the full piece of pastry.. Top with fresh cut strawberries. Top with remaining puff pastry.

Pour strawberry sauce on top and serve warm if you wish or sprinkle with powdered sugar. I left it plain (Ha I am cutting calories!)

TIPS:

• You can use Whip cream from a can or fresh made or ice cream instead of the Cool whip

• You can add other fruits in both the topping/sauce and on the pastry for a change

• You may add some strawberry liquor to the sauce but note it will be thinner.

• You may use a premade biscuit or make one from bisquick mix instead of using the puff pastry.

Strawberry Croissants

1 Cup Strawberry jam (freshly made: recipe from above) or store bought

1 sheet of store bought puff pastry

1 egg

Directions:

Cut the pastry sheet into six squares.  Then cut square in half to make two triangles each. .

Heat the oven to 425 degrees

Place a dollop of the strawberry sauce near the edge of the long side of the triangle. Roll towards the point (be careful not to fill too much) Pinch edges to keep sauce in and make a half moon/crescent shape.  Place on prepared baking sheet sprayed with pam.

Break egg and mix and brush pastries to coat nicely 

Bake 15 minutes.  Dust with confectioners sugar.

TIPS:

•             Make chocolate Croissant by placing square of chocolate in center and roll as above

•             Make with any pre-made jam.

•             Make with any fresh piece of fruits

(As we are just two: I used ½ of the sheet of puff pastry to make the Napoleons and saved the other ½ to make the Croissants fresh in the morning)

Don't you just LOVE strawberries?

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!