Subject: Pepperidge Farm Strawberry Shortcake Pastries
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:32:33 EDT
Food for Thought:
The more faithfully you listen to the voice within you, the better you
will hear what is sounding outside. (Dag
Hammarskjold)
Recipe of the Day:
>From Pepperidge Farm Puff Pastry comes a delicious and convenient version of a classic summer dessert.
Pepperidge Farm Strawberry Shortcake Pastries
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=802
Prep Time: 15 minutes
Cook Time: 15 minutes
1/2 pkg. (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets (1
sheet)
3 cups sliced strawberries
2 tbsp. sugar
3 cups sweetened whipped cream* or whipped topping
THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F.
TOSS strawberries with sugar.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold
marks. Cut each strip into 3 squares. Place 1
inch apart on baking sheet.
BAKE 15 min. or until golden. Remove from baking sheet and cool on wire
rack.
SPLIT pastries into 2 layers. Spread bottom layers with whipped cream.
Top with strawberry mixture and pastry tops.
Garnish with additional whipped cream and strawberries if desired.
Serves 9.
Shopping List:
1/2 pkg. (17 1/4-oz. size) Pepperidge Farm Frozen Puff Pastry Sheets
Heavy Cream, Sugar and Vanilla for sweetened whipped cream or whipped
topping
Sliced strawberries
Sugar
Timesaver Tip:
TIP: Baked shortcake pastries may be frozen.
*For 3 cups sweetened whipped cream, beat 1 1/2 cups heavy cream, 3
tbsp. sugar and
1/2 tsp. vanilla until stiff peaks form.
Kitchen Clip:
Strawberries will remain fresh and firm for several days if you store
them in an open, air-circulating container, such
as the plastic lattice basket most often used in store packaging, or a
colander.
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