Strawberry and Cream Puff Parcels

1. 1

   Once thawed, cut pastry into 9 rectangles.

2. 2

   place pastry on ovenproof paper and bake for around 7 minutes at 450f, or until golden.

3. 3

   each will be puffed to about a half inch high like small pillows.

4. 4

   Allow to cool completely.

5. 5

   Cut off one corner from each pillow, allowing access to inside of shell.

6. 6

   retain cut offs.

7. 7

   Using a piping bag, fill with combination of jam and cream.

8. 8

   Seal opening with retained cut off used as a bung, dipped in jam.

9. 9

   The jam will set and prevent loss of the filling if finished parcels are refrigerated.

10. 10

    These are so simple and the combination of fillings is limited only by your imagination.

11. 11

    as the puffed parcels are relatively thin shelled, hot fillings are not recommended.

* Per serving · 4 servings · Values may vary.

No additional tips available.