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Lovebird Biscoff Cookie Butter Pastry
Puff pastry baked until golden and topped with cookie butter, fresh strawberries, and homemade whipped cream.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
biscoff pastry
Servings:
6
Author:
Melissa Stadler, Modern Honey
Equipment
baking sheet
measuring cups and spoons
spatula set
turner
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
Remove pastry sheet from oven and let defrost for 30 minutes.
Heat oven to 400 degrees.
Unfold pastry and lay flat on greased or silpat covered baking sheet. Cut along lines of puff pastry into 6 rectangles.
In small bowl, beat egg with fork. Lightly spread over puff pastry.
Sprinkle sugar all over puff pastry.
Bake for 14-15 minutes or until golden brown.
Remove from oven and let stand for several minutes.
While still warm, carefully spread cookie butter over pastry, being careful not to press down on pastry.
Top with fresh sliced strawberries.
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.
Place a large dollop of whipped cream onto each pastry.