Ingredients 1 Sheet Puff Pastry (1/2 package), thawed according to package instructions and unfolded 1 Egg, lightly beaten 1 ½ Cups Thinly Sliced Strawberries Juice of ½ Lemon 1 Tbsp Granulated Sugar 1 Cup Heavy Cream Confectioner’s sugar for dusting Method Preheat the oven to 375˚F. On a lightly floured board, roll out the pastry sheet to ¼ inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes. Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside. In another bowl, using a whisk, whip the cream until soft peaks form. Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and 1/3 of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving Serves 6 |