Recipe For Making Strawberry Puff Paste

Strawberry Vol-Au-Vent Recipe

Strawberry Vol-Au-Vent. Meringue Decoration

Roll half a pound of puff-paste into a thin sheet. Cut out an oval piece for a bottom and three oval rims, prick with a fork, chill and bake as usual. When baked spread the edge of the bottom piece lightly with strawberry preserves or meringue and press a rim upon it, and so continue until the rims are used. Make a meringue with the whites of two eggs and one half cup of sugar, and with this decorate the edges of the case; sprinkle with sugar and return to the oven on a baking-sheet; the heat should be very moderate so that the meringue will not take color in less than six minutes. When the meringue is delicately browned, remove to a serving-dish, and fill the open space with sugared strawberries. Other fruit, either cooked or uncooked, may be used and whipped cream may be added to the top. The pastry may be kept several days after baking, reheating it before filling.

Strawberry Tarts Recipe

Roll puff-paste trimmings into a sheet one third an inch thick, and with a heart-shaped cutter, clipped into hot water, stamp into hearts. Score the top of each piece with a small round cutter, then prick with a fork, let chill and bake as usual. When baked cut out the centres, where they were scored, and fill with sugared berries. Decorate with whipped cream.

Strawberry Tartlets Recipe

Cut out rounds of puff-paste, and when set in the baking-pan pipe a round of chou paste around the edges. Prick the paste with a fork in several places, then bake as usual. When baked fill the centres with fresh strawberries, sugared, or spread with strawberry preserves. Garnish with whipped cream. For twelve tartlets use half the recipe of chou paste.