Strawberry Pot Pie

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  1. Preheat oven to 350°F.
  2. Defrost puff pastry sheet. Cut into approximately 3x3-inch squares and place in oven. Bake until golden brown, about 17 minutes.
  3. Puree 1 cup sliced strawberries in a blender or use a stick blender. Pour in a pot large enough to hold all remaining ingredients.
  4. Add water, sugar, and cornstarch. Do not add remaining 3 cups of strawberries yet.
  5. Whisk mixture over medium high heat until it starts to boil and consequently thickens. It will bubble and be thick as ketchup. Remove from heat.
  6. Let mixture sit for about 10-15 minutes or until lukewarm.
  7. Stir in remaining sliced strawberries and vanilla extract.
  8. Spoon into ramekins and place in refrigerator.
  9. When ready to serve place a pre-baked puff pastry square on each ramekin.
  10. Whip cream, sugar, and vanilla in a cold bowl until medium firm, top the Strawberry Pot Pies and serve.
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