Categories:Viewed: 36 - Published at: a year ago


  • 3 sheets puff pastry
  • 3 -4 lbs strawberries (fresh)
  • 14 cup sugar, plus 3 tbsp sugar divided (more to taste if necessary)
  • 12 teaspoon cornstarch (more if you would like less juice)
  • 1 teaspoon lemon juice (or to taste)
  • 1 teaspoon cinnamon


  • Brush a 9X13 inch pan with recipe #78579 or spray with pam.
  • (if you decide to roll out the puff pastry skip this step).
  • Preheat oven to 450 degrees.
  • Line bottom of pan with puff pastry including part way up the sides-overlapping pieces as necessary.
  • Place pan in oven to pre-bake until it is puffy (this will help the bottom from being soggy when top is done).
  • Hull and slice strawberries into a bowl large enough to mix with other ingredients.
  • Mix sugar with cornstarch and sprinkle over strawberries.
  • Sprinkle lemon juice over strawberries.
  • Using a potato masher--lightly mash strawberries, leaving some of the berries in slices.
  • Spread evenly over puff pastry.
  • Cover berries with remainder of puff pastry placing edges close together or overlapping.
  • You will have leftovers of the pastry.
  • Mix 3 tbsp sugar and cinnamon.
  • Moisten puff pastry with water and sprinkle with cinnamon and sugar.
  • Bake 15 minutes at 450 then turn oven down to 350 and continue to bake until top is golden brown approximately 50 minutes.
  • Allow to cool.
  • Serve warm with ice cream or chill and serve plain or with creme fraiche.