Ingredients

Method

• 2 x 500 g frozen butter puff pastry packets
• 1 free-range egg, beaten
• 1 cup double cream
• 1 x 400 g ripe strawberries punnet, sliced
• Icing sugar for dusting

Method

Ingredients

Preheat the oven to 200°C. Cut the slightly softened butter puff pastry into rectangles and lightly brush with beaten egg. Place on a preheated baking tray and bake for 20 to 25 minutes, or until puffed, golden and crispy.

Spoon some of the double cream onto a layer of pastry and top with sliced strawberries.

Repeat with the remaining layers of pastry and strawberries, dust liberally with icing sugar and serve.