Strawberry cheesecake puff pastry. It’s spring for everyone

THENGREDIENTS X 6/8:
1 roll of ready-made puff pastry, approx. 320 g
1 beaten egg, for brushing
75 g superfine sugar, plus 2 tbsp to finish
450 g strawberries
200g mascarpone
100 g natural white yogurt
1 teaspoon vanilla bean paste
125ml full cream icing sugar, for dusting (optional)

Method

Heat the oven to 200°C/180°C ventilated and lined a large pan with oven paper. Place the puff pastry on the pan and, with a knife, create a 2 cm border along the entire perimeter. Prick the inside with a fork, brush the pastry with the egg and sprinkle with 2 tablespoons of sugar.

Bake for 20 minutes or until the pastry has puffed up and is golden brown, then let it rest (it will flatten as it cools down). In the meantime, cut the strawberries in half (or quarters if they are large) and mix them together with 50 g of sugar, then let them macerate for about 15 minutes to make them juicy.

To make the cream, beat the mascarpone, the yoghurt, the remaining 25g of sugar and the vanilla until the mixture is smooth. In a separate bowl, whip the cream until stiff, then fold in the mascarpone mixture. With a spoon, put the cream on top of the pasta, then add the strawberries with their juice, if any.
To serve, finish with a dusting of powdered sugar, if you like.

Diversify!

The beautiful and the good de The flexible baker (Luxury Books) is that all recipes (75, including this one) can, with the tips of Jo Pratt, be transformed, with substitutions and adjustments. And therefore enjoyed by those who eat vegan, gluten-free, fruit-free, lactose-free… Find out how.

The decorative idea

See under pastel. It may also be a classic, but it always works and softens the combination of summer / soft colors. The cream and mascarpone cream with the blue of the saucers, the delicate pink/red of the strawberries with the caramel yellow of the pastry. Nothing easier to replicate.

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