Puff pastries with strawberry filling

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 122, total fat 4 G., saturated fats 1 G., proteins 2 G., carbohydrates 21 G., fiber 1 G., cholesterol 40 mg, sodium 38 mg, sugar 12 G.

The filling for these envelope-shaped puff pastries is made from a mixture of fresh berries and strawberry jam. A touch of ground black pepper and balsamic vinegar add a rich, nuanced flavor. Serve warm, topped with a scoop of vanilla ice cream or whipped cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet of puff pastry (from a 500g package), defrosted
1 egg
1 tbsp. water
1/4 cup strawberry jam
1 teaspoon balsamic vinegar
1 cup large fresh strawberries, quartered
1/4 tsp crushed black pepper
Whipped cream or vanilla ice cream

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Cooking the dish according to the recipe:

Preheat oven to 200°C. Place the dough on a lightly floured work surface. Roll it out into a 25cm square. Cut the dough into 4 12.5cm squares. Place the squares on a baking sheet. Beat the egg and water in a small bowl with a fork.
In a medium bowl, combine the jam and vinegar with a fork or whisk. Add the strawberries and black pepper and toss to coat. Spoon about 1/4 cup of strawberry filling into the center of each dough square. Fold the corners of the dough over the filling and twist the ends tightly to seal. Brush with egg wash.