– Sliced strawberries – Puff pastry sheet – Cream cheese – Heavy cream – Egg yolk – Powdered sugar – Granulated sugar – Vanilla extract – Lemon juice – Sliced almond – Coconut milk – White sugar – Ice
Preheat the oven to 375°F. Line a large tray with baking paper, then cut the puff pastry into 6 equal parts, place on tray, and coat with beaten yolk.
Sprinkle edges with slivered almonds and sugar, then prick the center of the dough several times with a fork for even baking.
Bake until the pastry is golden brown, then remove from the oven and observe the puffed-up dough.
In a bowl, combine strawberries, granulated sugar, and vanilla extract. Gently mix to avoid breaking the strawberry slices. This recipe works with other berries like blueberries or raspberries.
In another bowl, combine cream cheese, heavy cream, powdered sugar, and lemon juice. Mix well until smooth. If prepared before baking, refrigerate.
Using a spoon, press the center to form a small hole. Add 2 tablespoons of the cream cheese mixture, then top with strawberries and sprinkle with powdered sugar.
Serve with café de olla and enjoy! For best results, use fresh strawberries, not frozen.