Instructions: Heat over to 400 . unfold 1 sheet (1/2 of 171/2 oz pkg), thawed pastry on floured surface. Cut lengthwise into three 3 inch wide strips. Place on ungreased baking sheet. Bake in the oven for 15 to 17 minutes, or until pastry is puffed and golden brown. Cool on pastry or wire rack. Stir together sugar, flour, gelatin and salt in medium size saucepan. Whisk together milk and egg yolks in bowl. Stir milk mixture into sugar mixture.Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes; do not boil or the custard will curdle. Remove saucepan from heat. Place berries, granulated sugar and gelatin mixture in food processor or blender. Whirl to puree. Pour into bowl. Chill until mixture mounds when dropped from spoon, 1 hour. Beat cream and powdered sugar in chilled bowl until soft peaks form. Stir one quarter of cream into strawberry puree to lighten mixture. Fold in remaining cream. Spoon into 6 stemmed glasses or dessert bowls, dividing equally. Chill fo 2 hours. Or, after lightening puree with cream, layer remaining whipped cream with strawberry puree in stemmed glasses. Garnish with strawberries.

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