I’m going to let you in on a little secret.
I don’t like baked fruit.
Can’t stand it, as a matter of fact. Peach cobbler? Yuck. Apple pie? GASP—call me un-American. I just can’t stand it. Oh I’ll make these desserts, no problem. But serve me a slice, à la mode? No thanks.
However, FRESH fruit on top of desserts is an entirely different thing! There’s something about fresh berries on top of warm crème brûlée that makes my mouth water. And this…THIS recipe is one of my faves. The light, fluffy, mousse-like filling and delicious pastry layers with fresh strawberry slices…yum. It just makes springtime that much sweeter.
1 small package of instant vanilla pudding and pie mix
1 cup of cold milk (for the pudding)
1 ½ cups non-dairy whipped topping, thawed
½ package of frozen puff pastry, thawed
1 pint fresh strawberries, thinly sliced
¼ cup powdered sugar
Preheat the oven to 400 degrees. Combine the pudding mix and cold milk according to the instructions on the package. Fold in the whipped topping and place in the refrigerator. Sprinkle a little flour onto a clean countertop or a cookie sheet and unfold the puff pastry right on top of the floury surface. Cut into 3 strips along the fold marks and then cut each strip into 4 equal pieces. Place each rectangle of puff pastry 2 inches apart on another cookie sheet and bake for 15 minutes, until golden brown. Remove from the cookie sheet and allow to cool. Carefully peel the pastry into 2 layers and set aside the 8 best-looking tops. Take the pudding mixture and spread a tablespoonful onto the 8 bottom layers. Place some sliced strawberries on top and then another spoonful of the pudding mixture. Place another pastry layer on top of that, and repeat—topping the dessert with a ‘nice-looking’ pastry top! Once you have all 8 complete, sprinkle some powdered sugar on top, and you can even garnish with a half-strawberry or drizzled chocolate!
These are delicious treats that look super fancy when served…and no one needs to know that they’re super easy to make!