Puff pastries with mulberries, strawberries and lemon
Published on 8 May 2016
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Quick, easy and fragrant; choose firm, flavourful strawberries.
INGREDIENTS FOR 6 PASTRIES
1 rectangular puff pastry sheet
1 jar mulberry or berry preserve
Fresh strawberries
Dried or fresh lemon zest
A little milk
Brown sugar
Apricot glaze
I divide pastry into 6 rectangles.
I score a 1 cm border.
I spread a teaspoon preserve over each base.
I thinly slice strawberries.
I arrange two slightly overlapping rows.
I add dried lemon or grated organic zest.
I brush edges with milk.
I sprinkle with brown sugar.
I bake at 180°C for about 15 minutes, checking.
Brush with neutral or apricot glaze and dust with icing sugar if liked.
INGREDIENTS FOR 6 PASTRIES
1 rectangular puff pastry sheet
1 jar mulberry or berry preserve
Fresh strawberries
Dried or fresh lemon zest
A little milk
Brown sugar
Apricot glaze
I divide pastry into 6 rectangles.
I score a 1 cm border.
I spread a teaspoon preserve over each base.
I thinly slice strawberries.
I arrange two slightly overlapping rows.
I add dried lemon or grated organic zest.
I brush edges with milk.
I sprinkle with brown sugar.
I bake at 180°C for about 15 minutes, checking.
Brush with neutral or apricot glaze and dust with icing sugar if liked.Original source: https://incucinaconlilly.com/2016/05/08/sfogliatine-con-more-di-gelso-fragole-e-limone/
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