Instructions: Preheat the oven to 220C, 425F, Gas Mark 7.

Unroll the pastry and cut into 10cm x 5cm (4 inches x 2 inches) oblongs.

Then place on a baking tray, prick all over with a fork then cover with a layer of parchment paper and top with another baking tray.

Place in the oven and cook for 10 minutes, then remove the baking tray and parchment paper sprinkle with sugar and cook for a further 5 minutes or until the sugar has melted and gone golden in colour.

Allow to cool on a cooling wire.

Place the double cream and icing sugar in a bowl and whip lightly, then fold in 3 tablespoons of the strawberry puree. Place in a piping bag fitted with a 1cm (1/2 inch) star nozzle.

Pipe the cream onto 7 pieces of the pastry, then top with strawberries and another piece of pastry. Place on individual serving plates, dust with icing sugar and decorate the plates with the remaining puree and a strawberry half. Serve immediately.

NOTES : An easily prepared dessert comprising of sweetened puff pastry, cream and strawberries.This could also be served at afternoon tea.Requires cooling time before sandwiching together.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.