I love strawberries and I find it hard to resist buying just a punnet when I visit farmers’ markets. This recipe is so easy and uses very little strawberries that you could make it 2 nights in a row if you wanted to extend your punnet.
Cooking strawberries is some kind of voodoo magic to me. The taste and fragrance of these hearts, so potent you will be amazed it’s not artificial. There is no need to add more sugar to this dish as jam is already quite sweet. I used feijoa and ginger from Peninsula Preserves that we picked up from Lyttelton Farmers Market last month.
This post is an entry for Sweet New Zealand, a monthly blogging event open to all Kiwi bloggers. Founded by Alessandra Zecchini, this month’s event is hosted by Mairi from Toast. See here for more info on this month’s event.
Strawberry Heart Puffs
Makes 2 hearts
1 sheet frozen puff pastry
2 tablespoons jam
Butter for greasing
Optional: icing sugar for dusting
- Lay puff pastry out the counter to defrost.
- Preheat oven to 180°C.
- Wash strawberries and cut the tops off. Reserve the strawberry tops for a certain pet rabbit. Cut into strawberries to 5 mm thick slices. Choose 2 same size pieces and make a few tiny cuts so that they look like hearts. Reserve for garnish.
- Butter an oven proof dish.
- When puff pastry is softened, make 2 diagonal cuts so that you have 4 triangles. Lay 2 triangles onto the greased baking sheet. Spoon jam into the centres and spread evenly leaving a 1cm margin around the outer edge of the pastry. Lay the sliced strawberries on top of the jam. Carefully lay the second sheet of puff pastry on top and use your thumb or a fork to seal the pastry edge.
- Now it’s origami time. Pick up the pointed ends of the triangle (one in each hand) and fold them back. Squeeze the heart so that the middle dents down and you have formed a heart. Put the strawberry heart garnish on top.
- Bake for 15-20 minutes until golden.
- Dust with icing sugar if you like and/or serve with ice cream.