An easy idea for large family gatherings. Serve with a bowlful of fresh berries, dusted lightly with icing sugar.

Ingredients

• 400 gram block frozen puff pastry, defrosted
• 2 punnets strawberries
• 2 tablespoons caster sugar
• 1-2 tablespoons orange liqueur or berry-flavoured vodka
• ¾ cup cream
• 2 tablespoons icing sugar

Method

1. Preheat the oven to 220ºC or 200ºC fan bake. Line a baking tray with baking paper.
2. Roll the pastry out on a lightly floured bench into a 30cm square. Allow the pastry to sit for 5 minutes, measure again and roll further, if required. Cut the pastry in half to make two 15x30cm rectangles.
3. Transfer the pastry pieces to the prepared oven tray. Prick the pastry pieces evenly all over with a fork.
4. Bake in the preheated oven for 13-15 minutes until well risen, golden and thoroughly cooked. Transfer to a cake rack to cool. Use a serrated knife to trim the edges of each pastry piece. Use a sawing action for best results. Apply a little firm pressure to compact the pastry slices, if wished.
5. Hull and slice half the strawberries and set aside. Hull the remaining strawberries and place in a food processor with the sugar and alcohol and pulse to chop evenly. Do not puree. If you do not have a food processor, chop roughly and then mash coarsely with a potato masher.
6. Whip cream to firm peaks and spread thickly over the bottom sheet of pastry. Arrange all the sliced and half the chopped strawberries on top.
7. Place the second piece of pastry on top and transfer to a serving platter. Sift icing sugar on top. Scatter the remaining chopped strawberries around the sandwich. Garnish with a few mint leaves, if wished.

Cooks Tips

- For best results, all pastries require resting after being rolled out to allow the stretched gluten (flour protein) to relax. This will avoid the pastry shrinking significantly during cooking. - The pastry can be cooked 2-3 days in advance, if wished. Keep in an airtight container.