Shortcrust Triangles with Strawberry Cream Filling

Ingredients

• 1 pack frozen puff pastry (300g, 5 sheets)
• 6 sheets of white gelatin
• 500 g strawberries
• 50 g powdered sugar
• 1 packet vanilla sugar
• juice of 0.5 lemon
• 200 ml whipping cream
• 250 g mascarpone
• mint for garnish
• powdered sugar for dusting

Instructions

1. 1.

   Let the puff pastry thaw. Roll each sheet into a square (16x16 cm). Cut each square diagonally once. Place on baking trays lined with parchment paper and prick the dough several times with a fork. Brush with water. Roll out the remaining sheet slightly and cut small triangles. Place the small triangles onto the large pastry squares and press lightly.

2. 2.

   Bake in a preheated oven at 200-220°C (gas: level 4-5, fan: 180-200°C) for 12-20 minutes. Remove the small triangles after about 12-15 minutes. Cool the pastries on a wire rack.

3. 3.

   Soak gelatin in cold water for 5 minutes. Rinse and clean strawberries. Roughly chop 350 g and blend with powdered sugar. Stir in vanilla sugar. Warm lemon juice. Squeeze out excess water from gelatin and dissolve it in the lemon juice. Mix in 2-3 tablespoons of strawberry puree. Then stir this into the remaining puree and refrigerate to set.

4. 4.

   Halve or quarter the remaining strawberries depending on size. When the puree starts to set, whip cream stiffly and fold in with mascarpone. Spread a thick layer of strawberry cream onto half of the pastry triangles, top with strawberries, garnish with mint, place the remaining pastry triangles on top, and dust with powdered sugar.