STRAWBERRY PUFF PASTRY RECIPE RECIPES

Steps:

• Thaw one puff pastry sheet (save remaining sheet for another use). Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. Place 1 inches apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
• Place 2-1/2 cups strawberries in a blender; cover and puree. Set aside. In a large microwave-safe mixing bowl, melt the white chocolate; cool slightly. Add cream cheese and vanilla; beat until smooth. Beat in the confectioners' sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream.
• Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. x 2-in. dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. Top with 1 cup of sliced berries. Cover with pastry tops, cut side down.
• Spread with remaining strawberry cream. Sprinkle with remaining berries. Drizzle with strawberry syrup if desired. Refrigerate leftovers.

Steps:

• In a 2- to 3-quart pan, combine 2/3 cup water, butter, and granulated sugar; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and clumps together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
• One at a time, add eggs to warm butter mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny. (Or scrape warm butter mixture into a bowl, add eggs one at a time, and beat with an electric mixer on high speed after each addition just until smooth; do not overbeat.)
• Spoon dough into a buttered 9-inch cheesecake pan with remov- able rim; spread evenly over bottom and about 1 inch up sides.
• Bake in a 400° oven until puffed and golden, 25 to 30 minutes. Prick pastry crust with a toothpick in about 12 places, then return to oven and bake until golden brown, dry, and crisp, 5 to 15 minutes longer. Transfer pan to a rack and let cool completely. Run a knife around pan sides to release pastry, then remove pan rim.
• In a bowl, with an electric mixer on high speed, beat cream cheese, orange peel, and vanilla until smooth. Add whipping cream and 2/3 cup powdered sugar; beat on low speed until blended, then on high speed just until mixture forms stiff peaks (do not overbeat).
• Spoon filling into puff shell. Scatter sliced strawberries over filling. Sift about 1 tablespoon powdered sugar over the top. Cut into wedges and serve with Strawberry Sauce to spoon over individual servings.