| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 50 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg yolk
- 3 tablespoons sugar
- 1 quart strawberries, hulled and quartered
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup sliced almonds
- 3/4 cup cold mascarpone cheese
- 1/3 cup cold heavy cream
- 1/4 cup cold prosecco
Instructions
- Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes.
- Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely.
- Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds. Photograph by Anna Williams
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 464 |
| Total Fat | 30 g |
| Saturated Fat | 14 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 33 g |
| Protein | 7 g |
| Cholesterol | 120 mg |
| Sodium | 184 mg |
Reviews
Adding prosecco to cream and mascarpone made it taste off. Not nice!
Every year we can’t wait for strawberry season and we eat strawberries in dozens of ways. Had to try this recipe the minute the magazine arrived and all agreed it was the best way to eat strawberries ever! Made it twice already this season. I may try substituting cream cheese or ricotta for the marscapone since the marscapone is so expensive here but I haven’t yet. Don’t want to mess with a winner. Did leave out the prosecco as I was serving it to kids as well as adults.