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Ingredients
- 3 puff pastry sheets , thawed
- 1 cup fresh strawberries , crushed
- 2 tsp fresh lemon juice
- 4 tbsp honey (or any sweetener adjust to taste)
- pinch of cinnamon (cinnamon)
- 1 tbsp butter to brush on top (optional)
Directions
- Making the strawberry mush :
- In a microwave safe bowl mix together strawberries, lemon juice & honey.
- Microwave this mixture on 100 percent power for 4-6 minutes, then stir and continue to microwave at 100 percent power for 4-7 minutes till a sticky,jam like consistency is achieved. You can do the same thing on stove top also.
- Take the mixture out and let it cool.
- Making the puffs :
- Unfold the pastry dough and when ready to handle,with the help of a rolling-pin make the cracked edges smooth.
- Pre heat the oven at 350 F. Line a baking sheet with wax paper.
- Spread generous amount of strawberry mush on the pastry sheet making sure to leave a 1-inch border towards the edges. Sprinkle cinnamon[if using]
- Gently fold the side edges and start rolling over from end near to you . Continue to roll the sheet away from you until the filling is completely sealed in and the seam is on the bottom.Pinch & twist the ends also.The prepared roll should look like a wrapped toffee..
- Transfer to the prepared baking sheet.Brush the top with melted butter. Make cuts in on the top of the roll about 1/2 inches wide .
- Bake for 30 minutes or until golden brown on top.Take out and let the roll cool.
- After cooling , with a sharp knife , cut & discard the ends .Cut the remaining roll into into 2-3 inch long rolls .Drizzle with your choice of glaze or caramel sauce or top with some whipping cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 18 servings | |
| Calories 23 | |
| Calories from Fat 6 | 26% |
| Total Fat 0.66g | 1% |
| Saturated Fat 0.41g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 5mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.24g | 3% |
| Protein 0.08g | 0% |
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