Directions

1. Macerate the strawberries. Mix the strawberries, sugar, vanilla, and lemon juice. Let sit at room temperature for 30 minutes.

2. On a lightly floured surface, roll out the puff pastry to a 12″ x 12″ square. Then using a pizza cutter or knife divide that square into 9 – 4” x 4” squares.

3. Using a knife, lightly score a line 1/2” from the edge of the pastry on each of the four sides. Then with a fork, prick the center of each square a few times.

4. Line a half sheet pan with parchment paper, then place the 9 pastry squares on the parchment.

5. Using a pastry brush, add the beaten egg onto the outer edges of the pastry.

6. Next, strain the strawberries from the juices. Then place approximately 1/3 of a cup of strawberries in the centre each square.

7. Sprinkle a few almond slices over the strawberries.

8. Sprinkle the outer edges with sugar.

9. Place the tray in the freezer for 20-30 minutes.

10. Bake in a preheated 400°F oven for 25-35 minutes or until the pastry has risen and is golden brown.

11. Sprinkle with mint and serve with ice cream or whipped cream. Enjoy!