- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
It looks like the layers take ages to make, but this recipe is surprisingly quick and easy.
Ingredients
- 1 sheet (25 x 25cm) frozen ready-rolled reduced-fat puff pastry, just thawed
- 3 x 125g Vanilla Creme Fruche
- 80ml (1/3 cup) passionfruit pulp
- 250g punnet strawberries, washed, hulled, thinly sliced
- Icing sugar, to dust
Method
- Step 1Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Cut the pastry sheet into four 8 x 12cm rectangles. Place the pastry on the lined tray. Bake in oven for 10-12 minutes or until puffed and golden. Set aside to cool slightly. Use a serrated knife to cut the pastry pieces in half horizontally.
- Step 2Meanwhile, combine the Fruche and 2 tablespoons of the passionfruit pulp in a large bowl.
- Step 3Spread half the pastry pieces with Fruche mixture. Top with strawberries and drizzle with remaining passionfruit pulp. Top with remaining pastry pieces and dust with icing sugar to serve.
- High fibre
- High protein
- Low sodium
- Lower gi
Nutrition
1019 kj
Energy
9g
Fat Total
5g
Saturated Fat
5g
Fibre
9g
Protein
20mg
Cholesterol
136.1mg
Sodium
15g
Carbs (sugar)
30g
Carbs (total)
All nutrition values are per serve
Notes
Note: You will need about 4-5 passionfruit for this recipe.
- Author: Alison Roberts
- Image credit: Chris Court
- Publication: Australian Good Taste
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