Strawberry Croissant Bake

Southern comfort food meets French pastries 🍓🥐😋

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Team

Chefclub



Total time: 1 hour

Ingredients for 8 people

1/4 cup of butter

2 sheets of puff pastry

1 tsp of raw cane sugar

8 cups of strawberries

1 3/4 cups of sugar

1 tsp of vanilla extract

1 cup of flour

1 tbsp of baking powder

1 cup of milk

chefclub vanilla ice cream


Tools

Rectangular baking dish

Parchment paper

Straw


Step 1/4

Place rectangular baking dish on a sheet of parchment paper and trace the outline of the dish with a pencil. Flip the parchment paper over and set aside for later. Add the butter to the baking dish and melt in the oven at 350 °F. Once melted remove.

Step 2/4

Cut each puff pastry dough sheet into 12 small rectangles and then cut diagonally as seen in the video. Sprinkle with raw cane sugar, roll each triangle into a mini croissant, and place on the parchment paper within the rectangular outline. Once the rectangle is filled, brush with beaten eggs and bake for 25 minutes at 350 °F.

Step 3/4

Remove the stems from the strawberries using a straw. Coat half of them with a 1/4 cup sugar and 1/2 tsp vanilla extract. In a bowl mix the flour, 1 1/4 cups sugar, baking powder, 1/2 tsp vanilla extract, and the milk. Pour into the baking dish with the melted butter but do not mix. Add a 1/4 cup sugar to the plain strawberries and add to the baking dish along with the other bowl of strawberries. Then bake in the oven for 40 minutes at 350 °F.

Step 4/4

Add the mini croissants to the top of the strawberry bake with the help of the parchment paper. Serve with ice cream and enjoy!

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