Photo: Kelsey Hansen; Food Styling: Karen Rankin; Prop Styling: Audrey Davis
Ring in the new spring season with sweet, fresh strawberries that make this dessert festive and beautiful. The layers of berries, pastry, and cream are light, yet rich, and create a show-stopping dessert.
How to Make It
Step 1
Preheat oven to 400°F. Place puff pastry sheets on a lightly floured surface, and cut each sheet into 9 (3-inch) squares. Place squares in a single layer on a parchment paper-lined baking sheet. Whisk together egg yolk and 1 tablespoon of the cream. Brush mixture evenly over pastry squares, and sprinkle squares evenly with 2 tablespoons of the granulated sugar. Bake until lightly browned and puffed, 12 to 15 minutes. Cool 10 minutes.
Step 2
While pastry squares bake, combine strawberries, lemon juice, and remaining 2 tablespoons granulated sugar. Let stand until ready to use.
Step 3
Beat powdered sugar, vanilla, and remaining cream with a heavy-duty electric stand mixer fitted with the whisk attachment on high speed until soft peaks form, 2 to 3 minutes.
Step 4
Place chopped white chocolate in a microwave-safe bowl; microwave on HIGH until smooth and melted, about 30 seconds, stirring every 10 seconds.
Step 5
Place 1 pastry square on each of 9 plates. Top each with a generous dollop of whipped cream, 1/2 cup of the strawberry mixture (including accumulated juices), a second pastry square, a second dollop of whipped cream, and 1/2 cup of the strawberry mixture. Drizzle each serving with melted white chocolate, and garnish with a mint sprig.
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