Strawberry Shortcake Puffs

Name: Strawberry Shortcake Puffs
Prep time: 20M
Total time: 30M
Yield: 8 Servings
Ingredients: 1 packet Empanada Dough-Puff Pastry for Baking; 1 lb. strawberries, sliced; ⅓ cup granulated sugar; 1 tbsp. Lemon Juice; 1 cup 35% heavy cream; ¼ cup icing sugar (approx.), sifted; 1 tsp. vanilla extract

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With ready-made GOYA® <a title="Empanada Dough-Puff Pastry for baking" href="https://www.goya.com/en/products/empanada-dough-puff-pastry-for-baking/" data-udi="https://goya.com/en/products/empanada-dough-puff-pastry-for-baking">Empanada Dough-Puff Pastry for Baking</a>, this quick and easy take on strawberry shortcake delivers crowd-pleasing flavors with little effort.

Total Time

30m

Prep Time:20m

Yields:8 Servings

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Ingredients

1 packet
(11.6 oz.)

GOYA® Empanada Dough-Puff Pastry for Baking, thawed

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1 lb.

strawberries, sliced

⅓ cup

granulated sugar

1 tbsp.

GOYA® Lemon Juice

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1 cup

35% heavy cream

¼ cup

icing sugar (approx.), sifted

1 tsp.

vanilla extract

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Directions

Kitchen View

Step 1

Preheat oven to 425°F. Using 2-inch round cutter, cut out 2 circles from each puff pastry dough round. Arrange on parchment paper–lined baking sheet; bake for 7 to 9 minutes or until golden brown. Let cool completely on rack.

Step 2

Meanwhile, toss together strawberries, sugar and lemon juice; let stand for 15 minutes.

Step 3

Just before serving, whip cream until stiff peaks form. Beat in icing sugar and vanilla.

Step 4

Top half of the pastry rounds with strawberries and whipped cream; cap with remaining pastry rounds. Dust with icing sugar. Note: Substitute a splash of brandy or orange liqueur for lemon juice if desired.