Strawberry Crème Fraiche Puff Pastry
Store bought puff pastry with a crème fraiche spread, sliced strawberries, and raw honey. This is the BEST and easiest Summer dessert!
Servings: 6 servings
Ingredients
- 1 frozen puff pastry sheet, thawed
- 1 8 oz crème fraiche
- 1/4 cup powdered sugar plus more for dusting
- 15-20 fresh strawberries, sliced thin
- 1/2 tsp vanilla extract
- 1-2 tbsp. honey
- 2 tbsp. lemon oil can sub extra virgin olive oil with 1tsp lemon juice
Instructions
- Thaw 1 sheet of puff pastry. I generally let it sit out for 30-40 minutes.
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- Lightly dust a working space and carefully unfold the pastry. Run a rolling pin over it just to thin it out a bit and seal the folded seams.
- Move the pastry to the baking sheet and brush with the oil. Get all the way to the corners.
- Bake for 15 minutes. It will be golden and poufy!
- Let it cool and whip up the cream.
- Mix together the crème fraiche, powdered sugar, and vanilla extract in a small bowl.
- After the pastry is cooled, lightly press down any super puffed up spots to make it a even surface.
- Spread the cream on all the way to the edge but leave a about 1/4 inch crust.
- Now start laying down the strawberry slices.
- Layer from the top to bottom
- Now drizzle with honey and sprinkle on some powdered sugar
- ENJOY!
