Bakery Style Cream Slices
Puff pastry slices filled with strawberry jam, freshly whipped cream and fresh strawberries. A staple in home Irish bakeries.
Equipment
- 1 flat, lined baking tray
- 1 Sharp Knife
- 1 Medium sized mixing bowl
- 1 Whisk
- 1 Piping bag optional
- 1 Small sieve optional
Ingredients
- 1 sheet puff pastry defrosted
- 200 grams strawberry jam
- 250 grams cream
- 25 grams icing sugar
- 100 grams sliced fresh strawberries optional
Instructions
- Preheat oven to 200°c (400°f) or 190°c (380°f) if fan assisted.
- Defrost 1 sheet of puff pastry for 1-2 hours at room temperature on a flat lined baking tray. Using a sharp knife, slice the sheet in half vertically, so you have 2 long rectangular strips. Cut each piece into 5 rectangles, so you have 10 small rectangles.
- Place into the oven and bake for 15-20 minutes until puffed, risen and an even golden brown colour. Remove from the oven and allow to cool fully.
- In a mixing bowl, add the cream and icing sugar. Whisk together to soft peaks, until firm enough to pipe or spread.
- Take each piece of cooled puff pastry and slice each piece in half, horizontally, so you have two layers of puff pastry.
- Open the layers, placing the cut side up and spread 1 tablespoon on bottom layer, cut side up.
- Place the whipped cream into a piping bag and pipe two lines of cream onto the jam. Alternatively, use a spoon and spread.
- Thinly slice the strawberries and place on top of the cream. (This is optional)
- Place the top layer on top of the strawberries, cut side down.
- Sieve some icing sugar over the tops for decoration. (Optional)
- Serve immediately. Store any leftovers in the fridge for 2-3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.