Ingredients:

  • 1 sheet (approx. 9 oz / 255g) frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15ml) water
  • 1 lb (450g) fresh strawberries, hulled and sliced
  • 1 tbsp (12g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (30ml) pure maple syrup or honey
  • ½ cup (120ml) chilled heavy whipping cream
  • 2 tbsp (30g) plain Greek yogurt
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (12g) powdered sugar

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry sheet slightly on the parchment. Using a knife, score a 1-inch border around the edge without cutting all the way through.
  3. Dock the center area by pricking it repeatedly with a fork to prevent the middle from rising too much.
  4. Whisk the egg and water together and brush the mixture onto the 1-inch border.
  5. In a mixing bowl, combine sliced strawberries, cornstarch, lemon juice, and maple syrup. Toss gently until coated.
  6. Spread the strawberry mixture evenly inside the scored border of the pastry.
  7. Bake for 18–22 minutes until the edges are deeply golden brown and the pastry has risen.
  8. Prepare the topping by whisking together chilled heavy whipping cream, Greek yogurt, vanilla extract, and powdered sugar until soft peaks form.