Strawberries Newport Recipe
I found this unofficial recipe in our archives from Melba Lovelace column…
It’s easy except for the pastry, which like any good pastry, takes awhile and a lot of patience.
PUFF PASTRY
1/4 lb. sweet butter
1/4 lb. all-purpose flour
2 to 2 1/2 oz. ice water
1 t. lemon juice
1/4 t. salt
Knead butter in ice water or cold running water. Shape into 4×6x1/4-inch oblong. Wrap in foil and chill 15 minutes.
On a chilled smooth surface, make a ring with the flour allowing a 6-inch hollow center.
Pour mixture of remaining ingredients into ring gradually while forming a ball with the liquid and flour.
Knead dough lightly until smooth.
Cover and refrigerate 15 minutes. Roll dough into a neat oblong measuring about 6×16 inches and a little less than 1/3 inch thick.
Place chilled butter pad about 1 inch from an end of the oblong.
Fold dough over the butter to form a pouch. Press sides together.
Roll dough evenly out again to the 6×16 inch rectangle.
Fold dough into thirds. Wrap in foil and chill 30 minutes.
Repeat the process of rolling, folding and chilling 5 more times.
Roll dough and cut into the shape you desire.
Bake in a 500-degree oven 5 minutes, reduce heat to 375 degrees and bake 25 to 30 minutes longer.
Pastry is done if light when lifted.
CUSTARD
1 1/2 c. milk
1/2 c. sugar
1/4 c,. all-purpose flour
3 to 4 well beaten eggs
Vanilla extract Almond extract
Scald milk. Mix sugar, flour and beaten eggs in top of a double boiler over boiling water. Beat mixture until light.
Gradually add scalded milk. Stir until well blended. Cook, stirring constantly, until it begins to thicken. Remove from heat, and continue to stir. Add dash of almond and vanilla extract. Cool before placing on pastry.
TOPPING
2 pints fresh strawberries
1/3 c. brown sugar
2 c. whipping cream
1/2 c. granulated sugar
2 T. vanilla
Cut the tops off the berries and cut berries in half. Combine with brown sugar and set aside.
Whip cream, granulated sugar and vanilla in a mixer or with a whisk until it holds a stiff peak.
To assemble: Remove the top half of the baked individual puff pastry. Ladle on approximately 1/4-cup of the custard, followed by the strawberries. Replace the top half of the puff pastry. Top with generous dollop of whipped cream and serve.
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
I think you can buy puff pastry dough that is ready to be rolled out and baked. Would take the hard work out of making this Arts Festival fav.