CREAMY PUFF PASTRY (MOTHER´S DAY)

Directions

Whipped Cream: 

1. In a stand mixer (or with a hand mixer), whip heavy cream until soft peaks form. 

2. Add powdered sugar and a splash of Vainilla Molina. Mix for no more than 1 minute, just until combined. 

3. Transfer to a bowl and refrigerate for 20 min to firm up.

Puff Pastry: 

1. Preheat oven to 380°F. 

2. Line a baking sheet with parchment paper. 

3. Cut thawed puff pastry into evenly sized squares. 

4. Lightly brush edges with melted butter and press edges to seal slightly (optional for structure). 

5. Place on prepared baking sheet. 

6. Brush tops with beaten egg and sprinkle with almond flakes. 

7. Bake for 15–17 min or until puffed and golden brown. 

8. Remove from oven and let cool completely. 

Assemble: 

1. Transfer chilled whipped cream to a piping bag. 

2. Slice or gently open each pastry. 

3. Pipe in whipped cream and add chopped strawberries. 

4. Dust with powdered sugar. 

5. Serve and enjoy!