Strawberry puff pastry dessert My failed attempt to make a triple-layer strawberry malt mousse resulted in this scrumptious dessert. I don’t use puff pastry often, but it was simple to work with. My husband declared it one of the best desserts ever. From Anna Ginsberg of Austin Texas.

Ingredients

1 package (17.3 ounces) frozen puff pastry

5 cups sliced fresh strawberries, divided

6 squares (1 ounce each) white baking

chocolate

1 package (8 ounces) cream cheese, softened

1 teaspoon vanilla extract

1 cup confectioners’ sugar

1/3 cup malted milk powder

2 cups heavy whipping cream, whipped

Strawberry syrup, optional

Method 

Thaw one puff pastry sheet (save remaining sheet for another use). 

Unfold pastry; cut lengthwise into three 3-in.-wide strips. Cut each strip into thirds, making nine squares. 

Place 1 in. apart on ungreased baking sheets. Bake at 400° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Place 2-1/2 cups strawberries in a blender; cover and puree. 

Set aside. In a large microwave-safe mixing bowl, melt the white chocolate; cool slightly. Add cream cheese and vanilla; beat until smooth.

Beat in the confectioners’ sugar and malted milk powder until smooth. Stir in the puree. Fold in whipped cream.

Split pastry squares in half horizontally. Line an ungreased 13-in. x 9-in. x 2-in. 

dish with bottom pastry halves, cut side up; spread with 3-1/2 cups strawberry cream. 

Top with 1 cup of sliced berries. Cover with pastry tops, cut side down.

Spread with remaining strawberry cream. Sprinkle with remaining berries. 

Drizzle with strawberry syrup if desired. Refrigerate leftovers. Yield: 12 servings.