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Instructions |
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Roll out puff pastry on a lightly floured surface
to a 12-inch (30-cm) square. Fold in half. Roll
out to a 13 x 8-inch (33 x 20-cm) rectangle. Trim
long edges to straighten. Cut 2 strips, each about
½-inch (1-cm) wide, from each long side. Pinch 1
end of 2 strips together and twist strips into a
2-strand rope. Repeat with remaining 2 strips.
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Place rectangle on large parchment-paper-lined
baking sheet. Brush long edges with egg. Place 1
rope on top of egg along each long side, pressing
to adhere to create a decorative border. Cut
across short ends to trim ends of ropes straighten
edges. Prick all over rectangle with a fork,
avoiding border. Freeze on baking sheet for 15 to
30 minutes or until firm.
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Preheat oven to 400°F (200°C).
Place a large piece of parchment paper on top of
pastry and place another baking sheet on top of
paper. Place a large glass baking dish on baking
sheet centered on top of pastry to weigh it down.
Bake for 20 minutes. Remove from oven. Remove
baking dish, top baking sheet and parchment paper.
Brush rope border with egg. Return to oven and
bake for 5 to 10 minutes longer or until pastry is
golden brown. Let cool completely. Cooled pastry
can be wrapped in foil and stored at room
temperature for up to 2 days.
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Combine cream and chopped mint in a straight-sided
bowl. Cover and chill for 1 to 4 hours or until
mint flavor is infused.
Add icing sugar and 1 tsp (5 mL) of the vanilla
(or ½ tsp / 2 mL paste) to cream mixture and whip
until firm peaks form. Spread evenly on cooled
pastry inside border. Cover loosely and chill for
at least 1 hour or for up to 8 hours.
About half an hour before serving, combine
strawberries and remaining vanilla in a bowl. Let
stand at room temperature.
7. To serve, stack mint leaves on a cutting board.
Thinly slice crosswise into a fine chiffonade.
Place pastry on a cutting board. Arrange
strawberries on top of cream randomly or neatly in
overlapping rows. Sprinkle with mint. Cut
crosswise into slices.
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Originally Submitted
6/8/2015
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