Mother's Day is always tricky - I put on my gracious smile and do the whole time as if I would not care and say things like "Oh no, I do not need anything ...", "Don’t go to any trouble ... " and "Every day is Mother's Day ". As a result, my family takes all that literally, which of course is to be understood as secret codes for "PAY HOMAGE TO ME AFTER I GAVE MY LIFE FOR YOU ALL !!!". I can’t understand that I still have not been understood after all these years. Anyway, a compromise for everybody: I show them a bit what I would like to have. For example, these wonderfully fresh and simple strawberry slices with kick.
1 pkg of puff pastry
2 tbsp of whipped cream
3 tbsp of strawberry jam
Strawberry Mozart liqueur
2 pkg of curd cheese
1 cup of whipped cream
3 tbsp of sugar
1 tbsp of lemon juice
400 g fresh strawberries
2 tbsp almond sticks
Preheat the oven to 200 degrees (hot air). Roll out the puff pastry and cut it into 4 rectangles. Sprinkle the worktop with flour, stack the puff pastry pieces, roll out to a size of 30 x 15 cm. Place the dough on a baking tray covered with baking paper.
Now cut off about 2 cm of dough on the long side edges. Brush the dough with whipped cream, put the strips on the long side (looks like a track) and brush as well. Prick the pastry several times with a fork (otherwise he will develop bubbles).
Bake the pastry for about 15 minutes until it is golden brown and let it cool down afterwards.
In the meantime, prepare the filling.
Beat the whipped cream in the food processor. Add curd cheese, sugar and lemon juice and stir it in. Taste and enjoy. Add more sugar and / or lemon juice if necessary.
Wash the strawberries, clean and slice them. Slice the outer parts into small strips, leaving the beautiful inner slices aside. Carefully lift strips pins under the curd cheese cream. Store it in the fridge.
Roast the almonds in a pan until they are dry.
Coat the cooled dough with strawberry jam. Put the ladyfingers on the pastry and drizzle it with the Mozart liqueur. Spread the curd cheese mix on top, cover it with the strawberry slices and finish it with almonds and mint.
Become a member of the Kochsalon Club!
Register and receive our monthly newsletter with the latest recipes by Martina Hohenlohe!