Deconstructed Strawberry Pie

A favorite dessert served in a whole new way!
1 sheet puff pastry, thawed and rolled very thin
1 T fresh lemonade
1 egg, lightly beaten
Crystal sugar or lemon sugar
Zest from Meyer or regular lemon

Heat oven to 425
On a floured board, sprinkle pastry lightly with zest, and roll to desired thinness.
Cut pastry into 12 even squares. Cut 4 of the 12 in half to form wedges.
Place on a parchment lined baking sheet.
Blend lemonade and egg together with a fork or small whisk. Brush mixture over the top of the pastry, and sprinkle with sugar.

Bake for 7- 10 minutes, or until golden brown. Set aside to cool.
8 cups strawberries, thinly sliced
1 1/3 c. fresh lemonade
Juice from 1 Meyer lemon, or regular lemon
1/3-1/2 c. sugar, amount varies depending on the sweetness of the berries
2 tbsp. cornstarch

Take 1 cup of berries and place in small food processor or blender, purée until smooth.

In a medium sized saucepan, whisk together corn starch and sugar. Whisk in lemonade, juice and purée. Cook over medium heat until mixture starts to thicken and is bubbly. Let cook for an additional 2 minutes. Remove from heat and cool for at least 10 minutes.
1 c. heavy cream
1/3 c. powdered sugar
1/4 t. vanilla extract
1/2 t. orange blossom extract

With an electric mixer on high, whip cream, sugar, and extracts until soft peaks form.

To Assemble:

Place square of pastry on dessert plate and top with fresh sliced berries. Spoon filling over berries and place wedge on top or to the side. Dust with powdered sugar and place a large spoonful of cream to the side or on top. Garnish with additional whole berries and mint if desired. Repeat for each serving.

Makes 8 servings

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