Print

Lovebird Biscoff Cookie Butter Pastry

Puff pastry baked until golden and topped with cookie butter, fresh strawberries, and homemade whipped cream.

Course Dessert
Cuisine American
Keyword biscoff pastry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Melissa Stadler, Modern Honey

Ingredients

  • 1 Puff Pastry Sheet such as Pepperidge Farms
  • 3 Tablespoons Sugar or cut up sugar cubes
  • 1 Egg
  • 3/4 cup Cookie Butter Spread such as Biscoff
  • 1 lb. Fresh Strawberries sliced
  • 1 cup Heavy Cream
  • 1/3 cup Powdered Sugar
  • 1 teaspoon Pure Vanilla or Vanilla Bean Paste

Instructions

  1. Remove pastry sheet from oven and let defrost for 30 minutes.
  2. Heat oven to 400 degrees.
  3. Unfold pastry and lay flat on greased or silpat covered baking sheet. Cut along lines of puff pastry into 6 rectangles.
  4. In small bowl, beat egg with fork. Lightly spread over puff pastry.
  5. Sprinkle sugar all over puff pastry.
  6. Bake for 14-15 minutes or until golden brown.
  7. Remove from oven and let stand for several minutes.
  8. While still warm, carefully spread cookie butter over pastry, being careful not to press down on pastry.
  9. Top with fresh sliced strawberries.
  10. In large mixing bowl, beat heavy cream until medium to stiff peaks form. Add powdered sugar during the last minute of whipping. Stir in vanilla.
  11. Place a large dollop of whipped cream onto each pastry.