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1 1/3 pt. fresh strawberries cut into 35  slices -about 4 cups-
3 tbsp sugar
1/3 of a 15.4-ounce package pepperidge farm puff pastry Sheets -1 sheet- thawed according to package directions
1 container -15 ounces- frozen whipped topping thawed or 4 cups sweetened whipped cream
3 squares -1 ounce each- semi sweet chocolate melted


heat the oven to 450°F
toss the strawberries with the sugar in a medium bowl
unfold the pastry sheet on a lightly floured surface cut the pastry into 4 strips along the fold marks cut each strip into 4 squares and cut each square into quarters making a total of 35 -1 1/3-inch- squares place the squares 1-inch apart on greased or parchment lined baking sheets
bake the pastries for 12 minutes or until they're golden brown remove the pastries from the baking sheets and cool them on wire racks
split each pastry into 3 layers spread 1 tablespoon whipped topping on each of 35 bottom layers top each with 1 strawberry slice 1 tablespoon whipped topping and a top pastry layer drizzle the chocolate over the pastries
ingredient note for 5 cups sweetened whipped cream, beat 3 cups heavy cream 1/3 cup sugar and 1/3 teaspoons vanilla extract in a large bowl with an electric mixer on high speed until stiff peaks form
alternate preparation for holiday celebrations with a red  white and blue theme use a combination of 1 1/3 cups each strawberry slices and blueberries and divide evenly among the pastries
recipe Note parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup If you don't have parchment paper you can spray the baking sheet with cooking spray instead however cooking spray may cause the bottoms of the pastries to brown more quickly so begin checking for doneness 6 minutes early