Ingredients
The pastry base
yeast-free puff pastry
250g
8.75oz
1cup
16.75tbsp
sugar
Tbs
egg
1pc
flaked almond
1Tbs
cardamom / cinnamon
to taste
The filling
strawberries
300g
10.50oz
1.20cup
20tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
sparkling rose wine
100ml
3.30fl oz
0.40cup
6.70tbsp
agar
3g
0.11oz
0.20tbsp
The cream
cream cheese
200g
7oz
0.80cup
13.40tbsp
whipping cream
150g
5.07fl oz
powdered sugar
60g
2.10oz
4tbsp
vanilla
to taste
Method
The pastry base
- Defrost the dough. Roll out a little, and cut into 9 squares.
- Brush each lightly with eggs, sprinkle half of each with sugar, fold into triangles, brush with egg on top, sprinkle with sugar, almond flakes and spices.
- Bake these blanks at 392F (200C) until golden brown, for 15-20 minutes.
- Take out, and cool.
The filling
- Cut the strawberries into cubes; add sugar, wine, agar, and bring to a boil, stirring for a minute.
- Remove from the heat, and cool, stirring.
The cream
Whip all the components until fluffy.
Assembly
- Cut the triangles in half with a knife in the center, without cutting a little to the fold.
- Fill with cream, and put the almost cooled berry filling on the cream.
- You can sprinkle the finished cakes with powdered sugar.
