Strawberry Puff Pie
Our strawberry layered cake looks so presentable that it can be served not only for everyday, but also for a festive table. As for the taste, let’s say without false modesty, it is simply magnificent: the slight sourness of strawberries is ideally combined with the tenderness of baked egg-butter cream, and almond petals add a special “zest” to both taste and texture. Serving the strawberry puff pastry warm is not a good idea, so you can cook it the night before and then leave it in a cool place overnight. After this procedure, the delicacy will reach the desired condition and will bring maximum pleasure to everyone
- frozen puff yeast-free dough – 500 g
- butter – 140 g
- large strawberries – 500-600 g
- fine sugar – 80 g
- large egg – 1 pc.
- grated lemon zest – 1 tbsp. l.
- sweet fortified wine or liqueur – 2 tbsp. l.
- vanilla extract – 2 drops
- almond petals – 30 g
- icing sugar – 80 g
STEP-BY-STEP COOKING RECIPE
Put the dough for making the strawberry puff pastry from the packaging on the work table and let it thaw completely at room temperature. Cut the butter into cubes and let sit for 30 minutes.
Roll out the thawed dough into a layer about 3 mm thick. Cut a 33 cm circle out of it. Place carefully on a baking sheet lined with baking paper.
Heat the oven to 180 ° C. Place a baking sheet with a layer of dough on the middle level. Bake the base cake for about 12-15 minutes. The dough should rise and take on a golden color.
Remove the baking sheet with the crust from the oven and, pressing with the convex side of the spoon, “walk” along the edge of the dough, stepping back about 1 cm. Let cool slightly.
Wash and dry the strawberries for the pie filling. Cut each berry in half. In a bowl, beat soft butter, sugar and egg until smooth. Add zest, wine (liqueur) and vanilla extract. Stir.
Put the resulting mixture in the middle of the baked crust, stepping back 1 cm from the edge. Spread the strawberries on top. Sprinkle with almond petals and half the icing sugar. Bake for 20 minutes.
Then reduce the oven heat to 160 ° C. Cover the strawberry pie with foil. Bake for another 20-30 minutes. Let the cake cool and sprinkle with the remaining powdered sugar.