Strawberry Custard Pastry

I used Pampas puff pastry. But you can use any brand that comes handy to you. Store-bought whipped cream can be used. To make your own whipped cream: Use an electric mixer to beat 100 ml thickened cream with less than 1 tablespoon of sugar until soft peak forms. The baked puff pastry, custard and whipped cream can be made well ahead. Then this dessert can be served in the last minute.

Prep time: 10 mins
Cook time: 25 mins
Yield: 2 serves

Ingredients:

• 1 sheet frozen puff pastry, sized 24cm x 24 cm
• 2 Tbsp vanilla custard, store-bought or homemade
• whipped thickened cream, to taste
• 4 to 6 strawberries, cut into quarters
• icing sugar, for garnish

Syrup:

• 1 Tbsp caster sugar
• 2 Tbsp water

Method:

1. To prepare the syrup: Heat sugar and water in a small saucepan for about 5 minutes. Remove from heat.
2. Preheat oven to 180C / 350F.
3. Thaw the puff pastry at room temperature until soft. But don’t let it turn too soft. Otherwise it’s hard to handle. Cut into 8 portions, each 12cm x 6cm. Use a fork to prick holes on the puff pastry. Put one pastry portion onto another one in order to make 4 thicker slices. Transfer to a lined baking tray. Cover with baking paper and place another baking tray on top to prevent the pastry from rising unevenly.
4. Bake in the preheated oven for 6 minutes. Remove the top baking tray and baking paper. Brush the pastry with the syrup and bake for another 7 minutes, or until golden brown. Turn the other side up. Brush with syrup and bake for another 2 minutes. Let cool on a wire rack.
5. To assemble: Spoon some custard on top of a pastry rectangle. Arrange the quartered strawberries as desired. Decorate with whipped cream. Cover with another pastry rectangle. Sprinkle with icing sugar. Enjoy !

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