
Strawberry Puff Stacks
Try this delicious strawberry puff stacks recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Quick Stats
Easy
18 discs
10 minutes bake time
Strawberry Puff Stacks
Try this delicious strawberry puff stacks recipe for a tasty treat. Made with Jus-Rol puff pastry and ready in just 20 minutes.
Ingredients
- 1 Jus-Rol™ Puff pastry block
- 1 small tub creme fraiche or 125ml whipped double cream
- 1 punnet fresh strawberries
- 1 beaten egg to glaze and a little caster sugar
Equipment required
- Cookie Cutter
- Pastry Brush
- Rolling Pin
- Sharp knife
- Baking Sheet
- Fork
Techniques Used
-
How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
Method
- Preheat oven to 220°C (200°C for fan assisted) gas M 7
- Roll out pastry large enough to cut out 18 – 20 discs approx. 7cm diameter. Tip: either use a cookie cutter or upturned glass, either way you will achieve a better rise if you cut round with a sharp pointed knife.
- Lay discs on a lined baking sheet and prick with a fork, brush with beaten egg and then sprinkle lightly with sugar. Bake for 8-10 minutes until risen and golden brown. Remove from oven and allow to cool.
- To serve: Cut pastry discs in half horizontally and sandwich together with crème fraiche or lightly whipped cream and sliced strawberries.