Basil Strawberry Pastry Puffs
Carrie @ poet in the pantry
sheet puff pastry
thawed or refrigerated
sparkling sugar/granulated sugar
washed, hulled, and sliced
Gourmet Garden lightly dried basil
Preheat oven to 425 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
Let the puff pastry sit at room temperature for 10 minutes, then unroll it onto a floured work surface.
Cut into 8 rectangles and transfer to the prepared baking sheets.
In a small bowl, whisk together the egg and cold water until light yellow and a little frothy. Brush over the tops of the puff pastry rectangles, then sprinkle with sparkling sugar/granulated sugar.
Bake for 15 minutes, or until golden brown, rotating the pans halfway through baking time.
Transfer to wire racks to cool completely.
When cooled, combine the strawberries, sugar, and basil in a medium bowl. Stir and set aside for 5 minutes.
Split each pastry rectangle in half so they're like little buns. Remove the tops, spoon macerated strawberries over the bottoms, then top with dollops of whipped topping.
Replace the tops and serve.
Taste your strawberries! If they're sweet, you won't need as much sugar as if they're on the sour side.
I prefer whipped topping in this recipe for its sturdiness, but you can also use whipped cream.