Ingredients
Method
Step 1.
- Preheat your oven to 180 degrees
- Thaw the puff pastry sheet. Once thawed, roll out the pastry sheet slightly on a floured surface to smooth it out.
- Using a round cookie cutter or a drinking glass, cut out mini round shapes from the puff pastry sheet. Brush the melted butter onto one side and sprinkle sugar evenly over.
Step 2.
- Place the puff pastry rounds on a baking tray lined with baking paper, sugar-side up and bake the puff pastry rounds in the preheated oven according until they turn golden brown and puff up. Remove from the oven and let them cool completely.
Step 3.
- Meanwhile, in a mixing bowl, combine the sliced strawberries, sugar, and lemon juice. Toss gently to coat the strawberries evenly. Let them sit for about 10 minutes to allow the sugar to macerate the strawberries.
- In a separate bowl, whip the heavy cream, powdered sugar, and rosewater extract together until stiff peaks form.
Step 4.
- Once the puff pastry rounds have cooled, carefully slice each round in half using a sharp knife.
- Add a dollop of whipped cream and spoon a generous amount of the strawberries on top. Place the top half of the puff pastry on top to create a mini strawberry shortcake sandwich.
- Repeat the process for the remaining puff pastry rounds. Dust the mini strawberry puffs with icing sugar to garnish.
