In fact, there's a heap of freshly picked apricots on the table since morning. Yet somehow this will be the third strawberry post up this summer. First there was the elegant strawberry glasses with ricotta cream, then the splitting-at-the-seams strawberry pavlova with mint syrup.
Now up to bat is the classic brunch - Strawberry Napoleons - made easier with puff pastry.
I snapped a scant few pictures before gobbling them up, but I figure one picture is enough to toss up a quick recipe post. Really, though, I just wanted to share the fantastic ricotta cream one more time, because it is seriously that good. Same flavours as before, but much heartier, what with three layers of flaky dough. Think of this as the sturdy-legged cousin to that waify strawberry-purée-in-a-glass dish. Both are immensely satisfying, but in a night vs day kinda way.
And I promise, something besides strawberries will be coming soon!
Continue to the Recipe...
Recipe: Strawberry Napoleons with Ricotta Cream
Serves 2 (or 1 seriously hungry lady...don't laugh, it is ricotta after all.)
Eat with mimosas
6 oz ricotta cheese
3 3/4 Tb maple syrup
1/3 tsp cinnamon
3/4 tsp vanilla extract
1/2 a 17 oz (500g) package puff pastry - already thawed
1 full cup sliced strawberries
vanilla sugar for sprinkling
Preheat oven to 220°C/425°F.
Get the cream made - in a bowl, use a mixer to whip together the ricotta, maple syrup, cinnamon and vanilla. Stick in the fridge while you unfold or roll out half the package of puff pastry. Slice into 6 rectangles, arrange on baking trays (lined with wax paper) and sprinkle with vanilla sugar. Bake for 15 minutes, or until golden. Remove, cool a few minutes.
Spread cream and arrange berries on two pastry pieces. Place another two pieces on top, and spread the rest of the cream and spread the rest of the berries. Top with the final layer.
Eat with a fork and knife. Believe me, it may look like a sweet sandwich, but it certainly won't hold together like one!
Dobrou Chut'/ Enjoy.