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Mini Puff Pastry Pockets Filled with Strawberries

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Mini Puff Pastry Pockets Filled with Strawberries

The perfect mini puff pastry pockets filled with strawberries recipe with a picture and simple step-by-step instructions.

  • 450 g Frozen puff pastry
  • 300 g Fresh strawberries
  • 1 Pc. Protein
  • 1 tbsp Water
  1. Thaw the puff pastry. Wash the strawberries, pluck the stems and cut into small cubes. Preheat the oven to 200 degrees (fan oven 180). Halve the puff pastry slices. Mix the egg white with 1 teaspoon of water, brush the edges with it, spread the strawberries over the puff pastry pieces (center), then fold the dough over to form a triangle. Press the edges firmly with a fork, with the Brush egg white and place the pockets on the baking sheet. Bake for 25 minutes. A vanilla sauce tastes very good with it.
Dinner
European
mini puff pastry pockets filled with strawberries

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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