1 roll puff pastry, defrosted as per box instructions
3 cups fresh strawberries, hulled and cut in half
3 tablespoons raw cane sugar
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 egg, lightly beaten
2 tablespoons sliced almonds
Mint, cut into ribbons
Ice cream or whipped cream
OvenBond Half Sheet Pan
Products to Use:
Macerate the strawberries. Mix the strawberries, sugar, vanilla, and lemon juice. Let sit at room temperature for 30 minutes.
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.
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.
Line a half sheet pan with parchment paper, then place the 9 pastry squares on the parchment.
Using a pastry brush, add the beaten egg onto the outer edges of the pastry.
Next, strain the strawberries from the juices. Then place approximately 1/3 of a cup of strawberries in the centre each square.
Sprinkle a few almond slices over the strawberries.
Sprinkle the outer edges with sugar.
Place the tray in the freezer for 20-30 minutes.
Bake in a preheated 400°F oven for 25-35 minutes or until the pastry has risen and is golden brown.
Sprinkle with mint and serve with ice cream or whipped cream. Enjoy!