Forever scheming about ways to use ingredients I have on hand, whether in the freezer or cupboard, I hit upon feuilletés, puff pastry cases filled with whatever your little heart desires.
Our local grocery store, Meijer, has recently started carrying local Michigan, greenhouse-grown strawberries, which look world's better than the usual year round California giant, and often anemic looking, berries.
|not bad for "out of season" fruit|
I also had some pistachio paste on hand and decided on a pistachio pastry cream filling topped with fresh strawberries and pistachio crumble for this particular adventure.
I rolled out my puff, cut squares and fashioned the turned-corner feuilletés as seen in the photo below. I popped them into the freezer while heating the oven to 425ºF.
Once the oven came up to temp, I brushed them with a little milk, sprinkled on some vanilla sugar and baked them with an overturned cooling grid across the top of the sheet pans - this technique keeps the puff even as it rises.
After about 10-15 minutes I removed the cooling grids and continued baking until nicely puffed and golden brown (another 10 minutes or so).
|just out of the oven|
|love those layers!|
I had made a classic crème pâtissiere au pistache earlier that day. I added a bit of whipped cream to lighten the chilled pistachio cream.
Once the feuilletés were cooled, I simply pushed down their centers to make room for the filling, piped in some pistachio pastry cream and topped them with slices of strawberry. Pistachio crumble finished them off, along with a dusting of powdered sugar.
These made for a delicious flaky, buttery, creamy, fruity, crunchy treat after a traditional Easter dinner of ham, cheesy potatoes, asparagus, strawberry spinach salad, carrot souffle and more.
Tasty. Now just get into YOUR kitchen and create your own version of feuilletés!