Strawberry Puff Pillows Recipes

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

STRAWBERRY HEART PILLOWS

Steps:

• Heat oven to 350°F.
• Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on baking sheet.
• Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 tsp. jam onto bottom half of each heart; top with 1 Tbsp. COOL WHIP and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.

PUFF PASTRY PILLOWS

Steps:

• Carefully open each puff pastry sheet. Cut each sheet of pastry at creases, forming 3 strips. Cut each strip widthwise into 7 pieces., Combine egg and milk; lightly brush egg mixture over pastry. Sprinkle with sugar. Place on lightly greased baking sheets. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Split into top and bottom halves., In a saucepan, combine the flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Cool. , Transfer to a bowl; beat in the butter, sugar, vanilla, almond extract and salt until light and fluffy, about 10 minutes. Spread 1 tablespoonful on bottom half of each pastry; replace tops. Store in refrigerator.

STRAWBERRY-JAM HAND PIES

Steps:

• On a lightly floured work surface, roll out pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place on a parchment-lined rimmed baking sheet. Spoon 1 heaping tablespoon jam in center of each piece, brush edges with egg yolk, fold into triangles, and press tightly to seal. Freeze pies until firm, 30 minutes.
• Preheat oven to 375 degrees. Bake pies until golden and puffed, 20 to 25 minutes. Let cool completely on sheet on a wire rack. Whisk lemon juice and confectioners' sugar until smooth. Drizzle glaze over cooled pies and let set 20 minutes.

STRAWBERRY NAPOLEONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.
• Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.
• Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.
• Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

STRAWBERRY FOOL TARTLETS

Steps:

• Mix four and salt in processor. Add butter and shortening and process using on/off turns until mixture resembles coarse meal. Gradually add enough water to form moist clumps. Gather dough into 6 balls of equal size. Flatten each ball into disk. Wrap disks separately in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Preheat oven to 400°F. Roll out each dough disk on floured surface to 6-inch round. Transfer rounds to 4-to 4 1/2-inch-diameter tart pans with removable bottoms. Fold overhang in, forming double-thick edges. Pierce crust in several places with fork. Freeze 15 minutes.
• Line crusts with foil. Fill with dried beans. Bake until crusts are set, about 10 minutes. Remove foil and beans. Bake until crusts are golden, about 20 minutes. Transfer pans to racks and cool completely. Remove crusts from pans.
• Blend chopped strawberries, sugar and lemon juice in processor until almost smooth. Transfer to medium saucepan. Sprinkle gelatin over. Let stand 20 minutes to soften.
• Stir strawberry mixture over low heat until mixture is just hot and gelatin dissolves, about 2 minutes. Remove from heat. Transfer to large bowl. Cover and refrigerate until beginning to thicken, stirring occasionally, about 2 hours.
• Beat cream in medium bowl until stiff peaks form. Fold whipped cream into strawberry mixture. Chill fool until beginning to set, about 30 minutes.
• Spoon fool into crusts; reserve any remaining fool for another use. Refrigerate until set, about 4 hours. Garnish each with 1 strawberry and serve.

STRAWBERRY HEART PILLOWS

Steps:

• Thaw puff pastry as directed on package; unfold.
• Preheat oven to 350F degrees.
• Using 2-inch heart-shaped cookie cutter, cut into 16 hearts (or, if it isn't Valentines or some other romantic occasion, use a sharp knife and cut into 30 1-1/2-inch squares).
• Place on ungreased cookie sheets and bake for 20 minutes or until golden.
• Remove from cookie sheets and cool completely on wire racks.
• Split each heart in half horizontally.
• Spread 1 teaspoon jam or preserves on bottom half of each heart.
• Top with a big spoonful of whipped topping.
• Cover with top half of heart.
• Garnish with a small spoonful of whipped topping and a strawberry slice.
• Refrigerate until ready to serve.

STRAWBERRY SLUSH

Steps:

• In a blender, puree berries and sugar until smooth. Strain mixture through a fine sieve into a bowl, pressing to release as much liquid as possible; discard solids. Puree can be refrigerated up to 2 days in an airtight container.
• Chill four small glasses in the freezer. With an electric mixer, beat wine, half the sorbet, and half the fruit puree until smooth and uniform in color. Add remaining sorbet and fruit puree; beat until mixture is smooth and holds soft peaks (do not overmix or mixture will melt). Spoon into chilled glasses, and serve immediately.

STRAWBERRY HEART PILLOWS

Steps:

• Preheat oven to 350°F.
• Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
• Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.