Strawberry Puffs
Light puff pastry filled with strawberries and creamy mascarpone, drizzled with strawberry coulis. These delightful Strawberry Puffs are a summery treat from the Dairy Diary Collection.
Ingredients
Ready-rolled puff pastry 320g pack
Icing sugar 50g (2oz), plus 1 tbsp, plus extra to dust
Mascarpone 250g (9oz)
Fromage frais 200g (7oz)
Lemon 1, grated zest and juice
Strawberries 450g (1lb)
Caster sugar 25g (1oz)
Instructions
1
Preheat the oven to 220°C/200°fan/Gas 7. Lightly grease a baking sheet.
2
Roll out the pastry to about 36 x 23cm (14 x 9in), then sprinkle with 1 tablespoon of icing sugar. Cut into 16 equal-size rectangles. Place on the baking sheet and bake for 10-15 minutes until risen and golden. Cut into two lengthways and leave to cool.
3
Mix together the mascarpone, fromage frais, 50g (2oz) icing sugar and the lemon zest. Chop one third of the strawberries and stir into the mascarpone.
4
Put the remaining strawberries in a food processor with the caster sugar and lemon juice and whizz to a purée, then sieve.
5
Sandwich four pastries with three layers of the mascarpone mixture. Repeat to make eight puffs. Drizzle each serving plate with the strawberry coulis, add a strawberry puff, dust with icing sugar and serve immediately.
