Thursday, July 14, 2005

Strawberry Stack

This is a delicious, simple dessert best made close to serving.
You could change the strawberries for fruit that is in season, tinned fruit or frozen fruit. You can use vanilla beans instead of the paste that I used, or just a simple dash of vanilla essence is just as good.


2 sheets ready made/rolled puff pastry
600ml pure cream (can substitute with thickened cream)
1 tsp vanilla bean paste
2 punnets strawberries (or 1 large punnet), hulled
2 tbsp icing sugar
1/2 cup white sugar

  1. Pre-heat oven according to the packet directions.
  2. Cut each sheet of pastry into 4 peices each and place on a greased tray (you can use grease proof paper or a non-stick tray)
  3. Bake according to the packet directions. Once cooked, take out and allow to cool.
  4. While the pastry is cooking, wash 1/2 strawberries and place in a saucepan.
  5. Place white sugar in the saucepan and gently bring to the boil. Strawberries will be ready once the sugar has dissolved and the fruit has softened.
  6. Place cream, icing sugar, and vanilla into a bowl, beat until soft peaks are formed.
  7. Wash, hull and slice remaining strawberries.
  8. Split cooked pastry in half.
  9. Place one peice of pastry on the plate, followed by a spoonfull of cream, and then some strawberry slices. Repeat. Place a third peice of pastry on top, a spoonful of cream and then pour the strawberry syrup over it.
  10. Serve immediately.