Recipe for Strawberries and Cream Stack with Chocolate Syrup
1 packet puff pastry (600g)
2 Tablespoons icing sugar
500g fresh strawberries
200ml of chocolate or fruit syrup
Preheat the oven to 180°C.
Cut the pastry into 12 equal rectangles:
Unfold the pastry so that the longest side is closest to you, and it lies horizontal. Slice the pastry in half, so you have two squares. Divide each square in 3 so you have 6 rectangular pieces altogether.
Cut these rectangles horizontally in half, so that you have 12 rectangles (not 12 long strips). They will be about 3cm wide, and about 10cm long.
Brush with milk or beaten egg or egg yolk. Cook in the oven for 15 to 20 minutes, until risen and golden.
Slice the strawberries or halve them. Whip the cream with the icing sugar.
Place a bottom slice of puff one each plate. Spoon 2T cream on top and layer some of the strawberries on top. Place the another slice of puff on top. Decorate with more fruit.
Serve with chocolate or fresh fruit syrup and/or lashings of icing sugar.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson