½ of a 17.3 oz. pkg. puff pastry sheets (1
sheet)
1 pkg. (about 3 oz.) vanilla instant
pudding and pie filling mix
1 cup milk
1 ½ cups sweetened whipped cream or thawed
frozen whipped topping
1 ½ cups sliced strawberries
Confectioners’ sugar
THAW pastry sheet at room temperature 40 minutes or until easy to handle. HEAT oven to 400F. Lightly grease baking sheet or line with parchment paper. UNFOLD pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 4 rectangles. Place pastries onto baking sheet. BAKE for 15 minutes or until pastries are golden brown.
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| Puff the Magic Pastry. |
Let pastries cool on baking sheet on a wire rack for 10 min. SPLIT each pastry into layers, making 24 in all. Reserve 8 top pasty layers. PREPARE pudding mix according to package directions except use 1 cup milk. Fold in whipped cream. SPREAD 2 tablespoons pudding mixture on each of 8 bottom pastry layers. Top each with 1 tablespoon strawberries and another pastry layer. Top with remaining pudding, strawberries, and the reserved top pastry layers.
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| The pudding mixture is very stiff even after you add the whipped cream, so you have to figure out how to spread it effectively without collapsing the puff pastry. |
Sprinkle
with confectioners’ sugar.
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| Such a pretty little dessert! |
Ingredient Note: For 1 ½ cups sweetened whipped cream,
beat ¾ cup heavy cream 2 tablespoons sugar and ½ teaspoon vanilla extract in
medium bowl with electric mixer on high speed until stiff peaks form.
Serving Suggestion: The pastries may be drizzled with 1
square (1 oz.) semi-sweet chocolate, melted, before serving.
My Rating: 4/5 "Wonderful flavor here - rich and robust. I wish that the pudding layer was a little more pliable, because I did kind of ruin a few of these trying to make the stacking work. But all in all it's a wonderful effect and a fun patisserie."
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