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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I 'constructed' this elegant and popular creation 6 years ago, and my wife, Deci, embellished it into a work of art.Dean Barns, Farmington, New Mexico Ingredients:
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed |
3/4 cup sugar |
2 tablespoons cornstarch |
1/4 teaspoon salt |
1-1/2 cups milk |
3 egg yolks, beaten |
1 tablespoon butter |
3 teaspoons vanilla extract |
topping: |
2 cups heavy whipping cream |
1/2 cup confectioners' sugar |
1 teaspoon vanilla extract |
3 pints fresh strawberries, sliced |
additional confectioners' sugar |
Directions:
1. On a lightly floured surface, roll out each pastry sheet to a 9-in. square. Place on ungreased baking sheets. Bake at 350° for 30 minutes or until golden brown.
2. Meanwhile, in a saucepan, combine sugar, cornstarch and salt. Gradually add milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Pour into a bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled.
3. For topping, beat cream in a chilled large bowl until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.
4. Place one pastry square on a serving platter. Top with the custard, strawberries, sweetened whipped cream and second pastry. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 12 servings.
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