Easy Mini Strawberry start
Buttery, flaky crusts filled with fresh strawberries and basil and baked until golden brown and bubbling!
Frozen puff pastry square sheets or a 9 inch refrigerated pie crust2 cups fresh strawberries, sliced3 tablespoons sugar 1 tablespoon cornstarchzest of 1 lemon1 teaspoon vanilla
Egg Wash:
1 egg white1 teaspoon water
Method
In a medium-sized bowl, toss the strawberries, sugar, cornstarch, lemon zest and vanilla; let sit and macerate for about 15 minutes.
Meanwhile, preheat the oven to 180 degrees and line a baking sheet with parchment paper.
Unfold / defrost the refrigerated puff pastry sheets / pie crust onto the prepared baking sheet and lay flat.
Using a slotted spoon, take care to leave any released liquid from the strawberries behind. Spoon the mixture into the center of the flattened dough, leaving a 2-inch border and overlap the crust over part of the strawberries, pinch to seal where necessary.
Whisk the egg white and water together and brush generously over the crust.
Sprinkle with brown sugar. Bake until the strawberries are soft and the crust is a golden brown; 35 to 40 minutes.
Remove from the oven and let sit for 5-10 minutes.
Happy Baking
❤️ Girija
Kitchenconfidenceindia