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Recipes - and - Recipes
6
sheets frozen puff pastry -- thawed
1/4 teaspoon confectioners' sugar
2 pints strawberries -- sliced
Vanilla Custard:
1 vanilla bean
1 cup half-and-half
3 egg yolks
3 tablespoons sugar
1/2 cup heavy cream -- whipped
Preheat oven to 425°F. Line baking sheets with waxed paper.
Roll each sheet of dough to a 12 x 6-inch rectangle. Cut each sheet into 4 even pieces. Place dough on prepared sheet; prick with a fork. Sift with confectioners' sugar. Refrigerate for 30 minutes.
Bake for 5 minutes. Increase oven temperature to 450°F. Bake for 4 minutes or until pastries are golden brown and puffed. Let cool on a wire rack.
Spread Vanilla Custard over half the pastries. Cover with sliced strawberries; top with remaining pastries. Dust with confectioners' sugar.
Vanilla Custard:
Split vanilla bean in half lengthwise. Place in a heavy saucepan. Add half-and-half;
bring to a boil. Cook for 10 minutes; remove vanilla bean.
In a bowl, beat egg yolks and sugar until smooth and creamy. Add a little hot half-and-half; whisk until blended. Pour back into saucepan. Bring to a boil, whisking constantly, until thick and creamy. Remove from heat. Beat until cool. Fold whipped cream into custard.
Yield: 12 pastries
Source: www.amethysts-recipes.com/
Carol
Grouse Ridge B&B
In the historic Gold Canyon Highlands, Rock Creek, BC
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