Summer berry and cream sandwich
( SERVES 12 )
This is an easy idea for large family gatherings. Serve with a bowlful of fresh berries, dusted lightly with icing sugar.
- Preheat the oven to 220C (or 200C fan bake). Line a baking tray with baking paper. Roll the pastry (thawed) out on a lightly floured bench into a 30cm square. Allow the pastry to sit for 5 minutes, then measure again and roll further if necessary. Cut the pastry in half to make two 15cm x 30cm rectangles. Transfer the pieces to the oven tray. Prick the pastry all over with a fork. Bake in the preheated oven for 13-15 minutes until golden and thoroughly cooked. Transfer carefully to a cake rack to cool. Use a serrated knife to trim the edges - use a sawing action for best results. Apply a little firm pressure to compact the pastry slices if you wish.
- Hull and slice half the strawberries. Set aside. Hull the remaining strawberries and place in a food processor with the sugar and alcohol, then pulse to chop evenly. Do not purée. If you do not have a food processor, chop them roughly then mash coarsely with a potato masher.
- Whip the cream until it forms firm peaks, then spread generously over the bottom sheet of pastry. Arrange the sliced strawberries on top along with half the chopped strawberries. Place the second piece of pastry on top, then transfer to a serving platter. Sift the icing sugar on top. Scatter the remaining chopped strawberries around the sandwich and garnish with a few mint leaves.