We have a couple floral recipes we’ll be sharing as part of our
We’ve used edible flowers in a few different recipes before (
puff pastry crust (recipe below)
mascarpone whipped cream (recipe below)
fresh strawberries, sliced
edible flowers (read above on where to find them)
Spread whipped cream over puff pastry crusts. Top with strawberry slices and edible flowers. Dust with powdered sugar. Serve immediately.
Puff Pastry Crust
frozen puff pastry sheets (thawed for 40 minutes right before use)
Preheat oven to 375ºF. Line baking sheets with parchment paper and set aside. Unfold pastry sheet onto lightly floured surface. Roll the pastry sheet slightly to make the sheet a little thinner. Cut the sheet into small squares/rectangles (it’s best to cut along the fold creases so they don’t separate while baking). Place squares on baking sheet and prick lightly with a fork. (If you’d like to have indents on your tart squares – makes for easier topping, place a small, oven-safe ramekin on the square and bake with that on it – works like a charm!). Bake for about 10-12 minutes or until light golden brown. Let cool on baking sheets for about 5 minutes, then remove to wire rack to cool completely.
Mascarpone Whipped Cream
2 cups heavy whipping cream
8 oz mascarpone cheese
2 teaspoons vanilla extract
1/2 cup powdered sugar
In a mixer fitted with whisk attachment, mix together mascarpone, vanilla and sugar until combined. Add in heavy cream and beat on medium high until soft peaks form.