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What You’ll Need:
Ingredients
- 1 cup Strawberries, sliced
- 1 cup Sugar
- 1/4 cup Lemon juice
- 1 box (17.3-ounce) Frozen puff pastry, thawed
- Powdered sugar, garnish
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How to Make it:
Instructions
- 1
Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Mash mixture with a potato masher until the berries are softened and sugar is dissolved.
- 2
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often to prevent mixture from sticking to pan, until thick, about 5 minutes. Cool to room temperature.
- 3
Place one sheet of puff pastry onto a lightly floured, movable, flat surface, such as a lightweight cutting board. Lightly dust surface of pastry with flour and roll to smooth creases.
- 4
Spread pastry sheet with 1/3 cup of the strawberry mixture. (Refrigerate any remaining strawberry mixture for up to 5 days.)
- 5
Roll the second sheet of puff pastry on a lightly floured surface to smooth creases; place on top of first sheet and press down gently.
- 6
Place filled puff pastry in refrigerator for 15 minutes.
- 7
Preheat oven to 400°F. Line a baking sheet with parchment paper or a nonstick silicone mat.
- 8
Using a ruler as a guide, cut into pastry into 1 1/2-inch strips. Carefully pick up strips and place on baking sheets, twisting 3 times before laying down.
- 9
Bake 20 to 22 minutes, or until puffed and golden brown. Cool 10 minutes and finish with a dusting of powdered sugar.