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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 220C (425F). | 2. Roll out pastry to a thin rectangle and cut into 3 even sections. | 3. Place rectangles onto baking sheets and prick all over with a fork. | 4. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack. | 5. When cold trim the edges with a very sharp knife. Reserve the trimmings. | 6. Cut half of the strawberries in half and reserve for decorating the top. | 7. Slice the remaining strawberries. | 8. Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries. | 9. Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top. | 10. Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid. | 11. Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly. | 12. Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	410		thawed	560511.0	45905.65	7433.3	38673.25
strawberry	500	g		160.0	38.4	3.35	1.5
whipping cream	315	ml		466.5325	4.7292	3.467	49.3853
vanilla extract	1 -2	drop		-	-	-	-
caster sugar	2	tablespoons		-	-	-	-
red currant jelly	5	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.