Updated: Jun 26, 2019
Looking for a desert that will be super easy to make, yet will look like you spent hours in the kitchen and will also taste amazing?? Well, look no more and taste so wonderful I think we got ourself a winner. You only need to have your puff pastry in the fridge, the night before, and the rest is a brief. You can substitute the cream for diplomat cream, but that will require more effort. Both will taste wonderful, so it's up to you.
1 package puff pastry (1.1lb/490gr)
1 package vanilla instant pudding 3.4oz/96gr
1 cup heavy cream
1 cup whole milk
9 fresh strawberries sliced in halves
Some powdered sugar for garnish
Take the puff pastry dough out of the freezer the night before and place it in the fridge (puff pastry should always stay cold for best results)
Preheat your oven to 400°f
Open your dough on a lightly floured surface, so it won't stick, and cut it into 18 equal squares.
Place the squares in a cupcake pan cupcake them into the cups
Bake for 10-15 min until golden
Remove from the oven and let cool completely
Make the cream
In the mixer bowl place the heavy cream, milk and vanilla pudding and whip until you get medium to stiff peaks.
Dust the pastry cups with powdered sugar
Place the cream in a piping bag and pipe it into the cups
Place half strawberry on the top.