Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pack | Pepperidge farm frozen puff pastry sheets; (1 sheet) |
| 6 \N | Squares Baker's white chocolate; (1 pkg) |
| 1½ cup | Heavy whipping cream; divided |
| 1⅓ cup | Sliced strawberries |
| 2 \N | Squares Baker's white chocolate; melted |
THAW pastry sheet at room temperature 30 minutes. Heat oven to 400°.
UNFOLD pastry sheet on lightly floured surface. Cut into 3 strips along fold marks. Bake on cookie sheet 15 minutes or until golden. Cool on wire racks.
MICROWAVE white chocolate and ¼ cup of the cream in large microwavable bowl on high 2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool 20 minutes or until room temperature, stirring occasionally.
BEAT remaining 1 ¼ cups cream in chilled medium bowl with electric mixer on medium speed until soft peaks form. DO NOT OVERBEAT. Fold ½ of the whipped cream into white chocolate mixture. Fold in remaining whipped cream just until blended.
SPLIT each pastry strip into 2 layers. Set aside 2 of the top layers.
Spread remaining 4 layers each with ½ cup of the white chocolate mousse and ⅓ cup of the sliced strawberries. For each dessert, assmeble 2 layers and top with 1 of the reserved layers. Drizzle with melted chocolate.
REFRIGRATE up to 4 hours. Makes 12 servings.
Recipe by: Pepperidge Farm
Posted to recipelu-digest Volume 01 Number 509 by PLK1028 <PLK1028@...> on Jan 13, 1998