Vegan Strawberry and Cream Slices
Layers of flakey puff pastry filled with dairy-free whipped cream, fresh strawberries and strawberry jam.
Ingredients
- 320g Puff Pastry Roll
- 180ml Dairy Free Double Cream
- 1 Fresh Strawberries
- 200g Strawberry Jam
- 2 Tablespoons Dairy Free Milk
- 1 Tablespoon Sugar
Instructions
- Preheat oven to 200°C/400°F/Gas Mark 6 and line 2 baking trays with greaseproof paper.
- Unroll the sheets of puff pastry, slice into eight rectangles. Place onto a lined baking trays. Spread them out as the pastry will puff up.
- Brush the pastries with dairy-free milk and sprinkle over some caster sugar. This is optional but helps the pastry turn a gorgeous golden brown.
- Place into the middle of the oven and bake for 10 - 15 minutes until golden in colour. Once ready, remove the tray from the oven. Allow the pastries to cool on the tray before transferring them onto a cooling track to cool fully before filling.
- Place the dairy-free whipping cream into a bowl and whip up until thick. I use a hand mixer with balloon whisk attachment. You can use a hand whisk but it will take longer. Transfer the cream into a piping bag
- Cut the strawberries into thin slices, then place onto some kitchen paper to soak up any excess moisture.
- Slice the pastries in half horizontally. Spread some strawberry jam over one half of the pastries.
- Pipe cream on top of the jam, then lay on some strawberry slices.
- Place the other half of the pastry rectangle on top.
- Dust the pastries with a generous dusting of icing sugar. Serve and enjoy.