Ingrédients
puff pastry1 sheets
egg to glaze4 servings
castor sugar4 servings
crème fraiche8 tablespoons
strawberries100 g
chocolate0.5 cup
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Instructions
Preheat oven to 220 degrees C (425 F) Thaw the pastry sheet according to the instructions on the box.
Unroll pastry sheet and cut around 8 hearts with a heart shaped cookie cutter.
(I used medium sized cutter of a set of 3) Prick each heart with a fork, brush with beaten egg and sprinkle lightly with some sugar.
Place these hearts on a greased baking sheet and bake for about 10min until risen and golden brown in colour.
Let it cool.
Slice the strawberries and split the heart horizontally using a sharp knife.
Sandwich the heart together with crme fraiche and sliced strawberries.
Drizzle the chocolate and dust some castor sugar over the tops of the heart.
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