Portion: Serves 8
1 package frozen puff pastry, thawed
4 tbsp sugar
16 thawed frozen strawberries, or use fresh
icing sugar for garnish
Cream cheese mousse
1 brick cream cheese, at room temperature
1 cup whipping cream
1/4 cup icing sugar
Making cream cheese mousse: Beat whipping cream and sugar with mixer until soft peak formed. In another bowl, beat cream cheese until smooth and fluffy. Fold whipped cream into cream cheese. Refrigerate until used.
Making puff pastry: Preheat oven to 400F
Separate puff pastry into 2 halves. Roll each pastry out on a floured surface into a 12" x 9" sheet. Place on a cookie sheet, and press down with another cookie sheet. Add some weight on top to keep puff pastry pressed down. Bake in oven for 15 minutes.
Remove top cookie sheet. Sprinkle pastry with sugar. Return to the oven for another 5 minutes or until golden. Let cool to room temperature. Trim uneven edges and cut into 12 3" x 3" squares. Makes 24 in total.
Cut strawberries into halves.
To assemble, put one piece of puff pastry square on bottom on plate. Spoon a little bit of cream cheese mousse on top, and then 4 strawberry halves. Repeat for another layer. Top with a third piece of puff pastry square. Dust with icing sugar. Serve immediately.
For a more luxurious taste, use mascarpone cheese instead of cream cheese. The taste will be more mellow but full bodied.