Servings: 6 people
Calories: 256kcal
Cost: $12.00
Equipment
- Rolling pin
- Parchment paper
- Baking sheets
- Fork
- Medium saucepan
Ingredients
- 1 sheet frozen puff pastry thawed
- 1.5 cups milk
- 0.5 cup sugar
- a pinch salt
- 1 tsp vanilla extract
- 3 tbsp cornstarch
- 3 large egg yolks beaten
- 1 tbsp butter
- 1 cup strawberries washed and chopped
Instructions
- Preheat your oven to 400°F and line two baking sheets with parchment paper.
- Roll out thawed puff pastry and cut it into three equal strips along the fold marks, then poke holes in each strip with a fork.
- Bake the pastry strips for about 15 minutes until golden brown, then cool completely on a wire rack.
- In a medium saucepan, heat the milk until it simmers.
- In a small bowl, whisk together sugar, cornstarch, and salt, then pour this mixture into the simmering milk, stirring continuously.
- Cook for around six minutes until thickened, then beat in the egg yolks and cook for an additional two minutes.
- Stir in the vanilla extract and butter, pour the mixture into a bowl, cover, and chill.
- Once the pastry cream is cooled, spread a layer over one pastry strip, scatter chopped strawberries, and layer with another pastry strip. Repeat until finished, dusting the top layer with powdered sugar.
Notes
Feel free to substitute phyllo dough for puff pastry for a lighter alternative or use plant-based milk to make it vegan. Use fresh berries like raspberries or blueberries in place of strawberries if desired. To add a glossy finish, brush the top crust with warmed apricot jam before sprinkling powdered sugar. Keep leftovers refrigerated and consume within 24 hours for the best texture.
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 91mg | Potassium: 174mg | Fiber: 1g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 0.6mg
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