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1
Make the pastries: Line a baking sheet with parchment paper.
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2
Unfold the puff pastry onto the prepared baking sheet.
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3
Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar.
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4
Freeze until the pastry is firm, 15 to 20 minutes.
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5
Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl.
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6
Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat.
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7
Set aside until ready to assemble.
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8
Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside.
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9
Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork.
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10
Transfer to the oven and bake until puffed and lightly golden, about 20 minutes.
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11
Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes.
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12
Remove to a rack and let cool completely.
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13
Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes.
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14
(Do not overbeat or the cream will become grainy.)
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15
Slice the pastries in half horizontally using a serrated knife.
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16
Put a bottom half on each plate.
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17
Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds.
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18
Photograph by Anna Williams
