Monday I wrote about how the girls and I went strawberry picking. It was a lot of fun although I picked most of them while my girls trailed along behind me eating everything in sight. Growing up around nature and learning how fruits and vegetables are grown is an important lesson my husband and I wanted to teach the girls.
My oldest daughter was very interested in why the berries we picked were so much smaller than the ones we buy in the store and why I was in such a hurry to use them up. To all the upsides of the farm picked strawberries (taste, color, juiciness) there is a downside...the small window of time they last. Needless to say, after 24 hrs of having the berries, I needed to figure out what to do with the remaining ones.
I had found a 'pin' and thought making these individual strawberry pies would be the perfect dessert especially since I had everything on hand. The photos I took of the pies didn't didn't do the dessert justice. It was so flavorful and yummy...I wish I had made more.
2 pounds of fresh strawberries
2 tablespoons granulated sugar
1 tablespoon all-purpose flour
pinch of salt
1 thawed puff pastry sheet
1 egg, lightly beaten
1. Preheat oven to 400 degrees F.
2. Wash and cut the strawberries. I did leave some of mine whole since they were so small.
3. In a large bowl, combine the strawberries, sugar, flour, salt and mix to combine.
4. Divide the strawberry mixture into 4 ramekins.
5. Using a circular cutter or mug, cut out 4 circles of puff pastry.
6. Place on circular puff pastry on top of the ramekin covering the berry mixture.
7. Put the ramekins on a baking sheet in case the strawberry juices spill over while cooking.
8. Brush the top of the puff pastry with beaten the egg.
9. Bake for 25-30 minutes, checking to make sure the puff pastry doesn't burn.
10. When pastry is golden and puffed, remove and let cool.
11. Serve as is or with a dollop of whipping cream.
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