Strawberry Pastries

1. 1

   Roll each sheet of dough out to about 12 x 6-inches.

2. 2

   If desired, sift powdered sugar over counter before rolling.

3. 3

   Cut each sheet into 4 even pieces.

4. 4

   Cover baking sheets with waxed paper. Place dough on prepared sheet.

5. 5

   Prick with fork.

6. 6

   Sift powdered sugar over dough.

7. 7

   Refrigerate for 30 minutes.

8. 8

   Bake at 425u00b0 for about 5 minutes; increase oven to 450u00b0, bake another 3 to 5 minutes until pastries are light golden and puffed.

9. 9

   Let cool on wire rack. In heavy saucepan bring half and half to boil.

10. 10

    Cook over medium-low heat about 10 minutes.

11. 11

    Remove, add vanilla.

12. 12

    In a bowl, beat egg yolks and sugar until smooth and creamy.

13. 13

    Add a little hot half and half, whisking, then pour this mixture into saucepan. Bring to a boil, whisking constantly until thick and creamy.

14. 14

    Do not boil or custard will curdle.

15. 15

    Remove custard sauce from heat. Beat until cool.

16. 16

    Whip cream until soft peaks form.

17. 17

    Add to vanilla custard.

18. 18

    Spread over half of the baked pastries.

19. 19

    Cover with sliced strawberries.

20. 20

    Top with second half of pastries.

21. 21

    Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.