Puff pastries with strawberries

To prepare homemade strawberry puffs, we will need the following ingredients: puff pastry without yeast, strawberries, granulated sugar and vanilla sugar, corn starch, as well as a small chicken egg for greasing the dough.

First, we immediately turn on the oven to warm up at 230 degrees, since molding puff pastries is a simple, easy and quick task. We sort out and wash the fresh strawberries: we fill a large container with cold water, put the berries in it and let them swim for a minute. This way the sand will sink to the bottom. Gently mix the berries with your hands, then remove and transfer to a colander or sieve, removing the stems. The weight of strawberries (200 grams) is indicated in already prepared form. Be sure to dry the berries thoroughly (best with napkins or paper towels), as you don't want any extra moisture in the filling. Cut large strawberries into 2-4 parts.

Roll out the thawed puff pastry dough into a rectangular or square layer, sprinkling the table with a little flour (I didn’t mention it in the ingredients — just a teaspoon is enough).

We cut the layer into squares — I made 9 pieces.

The puff pastries can be shaped in any way — we will make triangles. Place 5-7 pieces of strawberries on half of the dough.

Sprinkle the filling with starch (you can use 1 teaspoon of potato starch) and two types of sugar.

Carefully break a small chicken egg and separate the white from the yolk. Brush the edges of the dough with egg white to help them stick together better.

To release steam, I cut the pieces with a knife — I make 3-4 small cuts on each puff pastry.

Place the free half of the dough on top of the filling and press the edges.

Brush the pieces with egg yolk so that the puff pastries brown appetizingly during the baking process.

Place the strawberry puffs on a baking sheet lined with baking paper (I have a Teflon mat).

Bake strawberry puffs in a preheated oven for about 20 minutes at 220-230 degrees. The temperature for puff pastry cannot be lowered, since otherwise it will not exfoliate — the oil will simply flow out onto the paper, and the layers will stick together.

The finished strawberry puffs need to be cooled a little (or completely — it’s up to you) and you can enjoy them. If desired, you can sprinkle with powdered sugar. Cook for your health, friends, and bon appetit!