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Strawberry Balsamic with Fresh Strawberries in Puff Pastry Recipe

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Strawberry Puff Pastry

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Strawberry Balsamic with Fresh Strawberries in Puff Pastry Recipe
 
INGREDIENTS:
 
-1 lb. container of fresh strawberries, washed, hulled and diced
-2 tablespoons of Sonoma Farm Strawberry Balsamic Vinegar
-Half of a 1 – 8 oz. container of mascarpone cheese
-3 teaspoons of honey
-1 package Puff Pastry Shells baked and cooled
 
 
TECHNIQUE
Clean berries, hull and dice and place in a medium bowl.  Add strawberry balsamic vinegar and set aside at room temperature to macerate for about an hour or longer.  Stir occasionally.  While berries are macerating bake puff pastry according to package directions.  In a small bowl mix mascarpone cheese and honey and refrigerate until ready to use.  Once shells have cooled gently remove lid and soft pastry underneath.  Fill each shell with about 1 1/2 tablespoons of cheese mixture and about 3 tablespoons of the strawberries with the juices (some strawberries and juice will spill over and that is fine) and place top on at an angle and continue with the remaining cups.  Serve immediately.