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Strawberry Pastries with Vanilla Custard

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Recipe

 

Yield

12 pastries

Prep

25 min

Cook

35 min

Ready

1 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 Sheets, puff pastry
frozen, dough, thawed
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4 tablespoons powdered sugar
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2 pints strawberries
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Vanilla custard
1 each vanilla bean
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1 cup light cream (half&half)
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3 each egg yolks
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2 tablespoons sugar
granulated
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
6 Sheets, puff pastry
frozen, dough, thawed
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6E+1 ml powdered sugar
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946 ml strawberries
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Vanilla custard
1 each vanilla bean
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237 ml light cream (half&half)
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3 each egg yolks
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3E+1 ml sugar
granulated
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118 ml heavy whipping cream
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Directions

  1. Roll each sheet of dough out to about 12-by-6 inches. If desired, sift powdered sugar over counter before rolling. Cut each sheet into 4 even pieces.

  2. Cover baking sheets with waxed paper. Place dough on prepared sheet. Prick with a fork. Sift powdered sugar over dough. Refrigerate for 30 minutes.

  3. Bake dough at 425℉ (220℃) for about 5 minutes. Increase temperature to 450 and bake for another 3 to 5 minutes until pastries are light, golden and puffed.

Let cool on wire rack.

  1. Split vanilla bean open lengthwise. Place in a heavy saucepan. Add half-and-half. Bring to a boil. Cook over medium-low heat for about 10 minutes. Remove vanilla bean.

  2. 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.

  3. Remove custard sauce from heat. Beat until smooth. 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 23669% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 36mg 2%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 1%
Calcium 8% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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