Strawberry Shortcake Puffs

Strawberry Shortcake Puffs

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Strawberry Shortcake Puffs

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Prep time

20m

Total time

30m

Yields

8

Servings

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La Cocina Goya

With ready-made GOYA® Tapas Hojaldradas – Puff Pastry Dough for Turnovers, this quick and easy take on strawberry shortcake delivers crowd-pleasing flavors with little effort.

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  • Ingredients
  • Directions

Ingredients

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1 lb.

strawberries, sliced

cup

granulated sugar

1 cup

35% heavy cream

¼ cup

icing sugar (approx.), sifted

1 tsp.

vanilla extract

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Directions

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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.

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