Strawberry Towers Recipes

STRAWBERRY TOWERS

Steps:

• On a lightly floured surface, roll pastry sheet into a 14x10-in. rectangle. Using three different sizes of heart-shaped cookie cutters (3-1/2 in., 3 in. and 1 in.), cut out 12 hearts, four of each size (discard scraps). , Place 2 in. apart on a greased baking sheet. Sprinkle with cinnamon-sugar. Bake at 400° for 8-10 minutes or until golden brown; remove smallest hearts to a wire rack. Bake medium and large hearts 2 minutes longer; remove to a wire rack., In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Transfer mixture to a small resealable plastic bag; cut a small hole in a corner of bag. In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. , To assemble, place large pastry hearts on dessert plates; top with a third of the whipped cream and half of the strawberries. Drizzle with chocolate. Top with medium hearts, another third of the whipped cream and remaining strawberries. Drizzle with chocolate. Dollop with remaining whipped cream. Pipe chocolate around edge of small hearts; insert into whipped cream at top of tower.

CHOCOLATE STRAWBERRY PUFF PASTRY TOWERS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 6 equal rectangles.
• Taking one of the rectangles, cut diagonally to create 2 triangles.
• Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
• Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
• Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
• Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
• Place a piece of strawberry over the chocolate hazelnut spread.
• Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
• Repeat with the remaining pastry triangles.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Enjoy!

STRAWBERRY TOWER

Steps:

• Preheat the oven to 180C
• Rub together the butter and suger until it forms fine breadcrumbs. Stir in the caster suger with a table knife until combined.
• Squeeze together the mixture until it looks like a doughy texture. Roll out using a rolling pin use a circular cut to make the circles.
• Place the cut outs onto a greased baking tin and but with egg to give a brown colouring. Bake untill golden brown. Meanwhile whisk the double cream with a electric mixer untill at soft peaks.
• Take the biscuits out and leave to cool. Turn off the oven. Rinse and drain the strawberries and cut each one into thirds.
• Layer up the shortbread followed by a layer of whipped cream, then place some strawberries on top. Then repeat this process again, with another layer of shortbread, cream, strawberries. Dust with icing suger and serve