| Portions |
|---|
| Serves 6 to 8 |
Ingredients
For the pastry:
- 1 (approx. 225g) sheet frozen puff pastry, thawed according to package directions
- 2 teaspoons granulated sugar
For topping:
- 2 cups trimmed strawberries
- 5 tablespoons sugar, divided
- 2 cups cold whipping cream
- 3 tablespoons instant vanilla pudding mix
- ½ teaspoon vanilla extract
- Icing sugar, for serving
Directions
- Heat your oven to 400ºF and set out two sheet pans that are the same size and can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
- Unroll the puff pastry and lightly roll into a 9- by 12-inch rectangle. Transfer onto the parchment lined sheet pan and poke the entire surface with a fork. Evenly sprinkle the sugar over the pastry then cover with the second piece of parchment. Fit the second sheet pan on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes then remove the top baking sheet and parchment and continue baking for another 5 to 8 minutes or until the pastry is golden brown. Set aside to cool completely.
- Meanwhile, add the strawberries to a bowl and scatter with 2 tablespoons of sugar. Set aside to macerate. Add the remaining 3 tablespoons of sugar to a large bowl and pour in the whipping cream. Add in the vanilla pudding mix and vanilla extract and, using a hand mixer, whip on medium speed until stiff peaks form.
- Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces, trimming the edges if needed. Place one piece of the pastry onto a serving dish and top with half of the cream. Arrange over half of the strawberries. Stack another piece of pastry on top, pressing lightly to adhere, then continue layering on the remaining cream and strawberries. Top with the final piece of pastry and generously dust with icing sugar.
- Serve immediately or store in the fridge for up to 2 days. For easier slicing, use a serrated knife.