Food & Drink: Peggy Lampman's Tuesday dinnerFeed: Strawberries in Puff Pastry
Peggy Lampman | Contributor
It's not a stretch for "something strawberry" to come to mind-- this is the best time of the year to enjoy them. One of the women loves pastry, the other shuns fat. What's a host to do?
These strawberries would also be marvelous paired with a top-drawer balsamic vinegar and freshly ground black pepper. Alas, my balsamic vinegar, even from "Modena" , Italy, is just not up for the challenge--it's not rich and sweet enough. (Next time I'm at Zingerman's I may spring for a fine bottle of the good stuff.)
Yield: 4 pastries Time to thaw pastry: 40 minutes Active Time: 15 minutes Bake Time: 20-25 minutes Cost: apx. $3.75
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1 cup sliced strawberries 2 tablespoons turbinado or white sugar 2 teaspoons corn starch Confectioners sugar Mint sprig (optional garnish)
1. Preheat oven to 400Â°.Â 2. Unfold the pastry sheet on a lightlyÂ flouredÂ surface.Â Roll the pastry sheet into a square.Â Trim rough edges if necessary then cut the pastry sheet into 4 squares.Â 3. Place the pastry squares onto a baking sheet, lined with parchment paper.Â In a small bowl, whisk together the egg and water. 4. Place strawberries on a small plate or bowl. Evenly sprinkle with sugar and corn starch. Divide and place strawberry mixture onto the center of each pastry square. Pull up each corner, meeting and twisting ends together in the center. (Note: I left small vents on two sides, but if you're vents are too large, some strawberries may ooze out when baking.) Brush egg mixture over pastries. 5. Bake on center rack of oven 10 minutes. Turn pan around and continue baking an additional 10 to 15 minutes or until golden brown. Dust with confectioner's sugar, mint sprigs if desired, and serve.