Calla Lily Recipes 食譜篇 - 草莓酥餅 (STRAWBERRY PUFF PASTRY)

草莓酥餅 (STRAWBERRY PUFF PASTRY)

Composition :
1 pc (375g) frozen
puff pastry
Filling :
50g flour
20g caster sugar
30g butter
1 tablespoon beaten egg (for glazing)
100g strawberry (slices)
2 tablespoons granulated sugar

1. Defrost puff pastry, roll on the floured surface to form 23x30cm (9x12 inches) rectangle.

2. Preheated oven to 200°C.

3. Cut the puff pastry into 10cm (4 inches) wide.  And cut out some long strips.

4. To make filling, combine flour and sugar, rub in butter until resemble bread crumbs.  Sprinkle onto pastry.

5. Use pastry strips arrange on top of crumble, as a net.  Glaze with beaten egg.  Arrange strawberries on top.  Sprinkle with granulated sugar.

6. Bake for 35 minutes or until golden brown and crispy.