Light puff pastry filled with strawberries and creamy mascarpone, drizzled with strawberry coulis – Strawberry Puffs are a summery treat from the Dairy Diary.
Ready-rolled puff pastry 320g pack
Icing sugar 50g (2oz), plus 1 tbsp, plus extra to dust
Mascarpone 250g (9oz)
Fromage frais 200g (7oz)
Lemon 1, grated zest and juice
Strawberries 450g (1lb)
Caster sugar 25g (1oz)
Preheat the oven to 220°C/200°fan/Gas 7. Lightly grease a baking sheet.
Roll out the pastry to about 36 x 23cm (14 x 9in), then sprinkle with 1 tablespoon of icing sugar. Cut into 16 equal-size rectangles. Place on the baking sheet and bake for 10-15 minutes until risen and golden. Cut into two lengthways and leave to cool.
Mix together the mascarpone, fromage frais, 50g (2oz) icing sugar and the lemon zest. Chop one third of the strawberries and stir into the mascarpone.
Put the remaining strawberries in a food processor with the caster sugar and lemon juice and whizz to a purée, then sieve.
Sandwich four pastries with three layers of the mascarpone mixture. Repeat to make eight puffs. Drizzle each serving plate with the strawberry coulis, add a strawberry puff, dust with icing sugar and serve immediately.