Strawberry Basil Puff Pastry |
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
- 1 sheet Pepperidge Farm® Puff Pastry, thawed
- 1¼ cups milk
- 3 egg yolks
- ⅓ cup sugar
- 1½ tbsp flour
- 2 tbsp corn starch
- 1 tbsp unsalted butter
- ½ tsp vanilla extract
- 1 lb strawberries, hulled and sliced
- ¼ cup shredded basil leaves
- Preheat the oven to 400 degrees F.
- Roll out a puff pastry sheet to fit a 9x13-inch baking pan lined with parchment paper.
- Mark the edges with a knife all the way around and poke holes in the middle. Brush the edges with the egg whites.
- Bake for 25 minutes, until golden brown and crispy.
- Heat milk in a saucepan over medium heat.
- In a bowl, mix together flour and corn starch.
- In another bowl, whisk together the egg yolks and sugar (keep egg whites for the egg wash later).
- Add the flour mixture to the egg mixture, then add ⅓ of the milk once bubbles begin to form and mix quickly.
- Add the milk/egg mixture back to the saucepan and whisk continuously until thick over low heat.
- Add the butter and vanilla and remove from heat once thick enough the make "ribbons" when pulling the whisk upwards.
- Spread the custard over the pastry and top with strawberries and basil.
Makes one 9x13-inch pastry
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/strawberry-basil-puff-pastry/
3.4.3174