Strawberries and Cream open “Sandwich” Recipe

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serves: 6 - 8


  • 250g (9oz) all-butter puff pastry
  • 250ml (9fl oz) double cream
  • ½ tsp rose extract
  • 1tbsp icing sugar, plus extra, to dust
  • 250g (9oz) strawberries, hulled and thinly sliced
  • 25g (1oz) pistachios, finely chopped


  • Heat the oven to 200C, 180C fan, 400F, gas 6. Dust the work surface with icing sugar, then place the pastry on the top; dust the top with icing sugar and roll to 1cm (½ in) thick. Cut into 2 lengths, each around 25x10cm (10x4in), and place on a baking sheet. Dust again with a little flour, prick all over with a fork and place a light baking sheet on top to cover the pastry

  • Bake for 15 minutes, then remove the extra baking sheet and cook for a further 10 minutes or until browned

  • Whip the cream with the rose extract and 1tbsp icing sugar until just stiff

  • To assemble, spread 2 or 3tbsp of the cream over one of the cooled pastry sheets, top with some strawberry slices, then sprinkle over a little of the chopped pistachios. Repeat with the remaining layer.

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