Strawberry Pastries
PASTRIES
6 sheets frozen puff pastry dough, thawed
4 tbsp powdered sugar
2 pints strawberries
VANILLA CUSTARD
1 vanilla bean
1 cup half and half
3 egg yolks
3 tbsp granulated sugar
1/2 whipping cream
Roll each sheet of dough out to about 12" X 6". If desired,
sift powdered sugar over counter before rolling out. Cut each
sheet into 4 even pieces. Cover baking sheets with waxed paper.
Place dough on prepared sheet. Prick with fork. Sift powdered sugar
over dough. Refrigerate for 30 minutes. (You will have 4"x6" pieces
on each sheet). Bake dough at 425 degrees for about 5 minutes. Increase
temperature to 450 degrees and bake for another 3-5 minutes, until pastries
are light, golden and puffed. Let cool on wire rack. Split vanilla bean open lengthwise.
Place in a heavy saucepan. Add half and half. Bring to a boil. Cook over medium
heat for about 10 minutes. Remove vanilla bean. In a bowl, beat egg yolks and
sugar until smooth and creamy. Add a little hot half and half, whisking.
Pour this mixture back into saucepan. Bring to a boil whisking constantly until
thick and creamy. Do not boil or custard will curdle. Remove custard sauce
from heat. Beat until cool. Whip cream until soft peaks form.
Add to vanilla custard. Spread over half of the baked pastries.
Cover with sliced strawberries. Top with second half of pastries.
Dust with powdered sugar. Serve.