Cake Class - Sweet Strawberry Surprise

This is a recipe I made up for a dessert contest last year. It is one of my favorite ways to use some of the berries right out of my garden. I used Redi Whip for this since it was a requirement of the contest but, it is even better with fresh whipped & sweetened heavy cream. You can't really beat puff pastry oozing with warm chocolate, whip cream, and strawberries!

Sweet Strawberry Surprise

1 box Pepperidge Farm puff pastry sheets – 17.3 oz.

1 egg in a bowl whisked ( for egg wash)

1 12 oz. Bag Mini Hershey bars – or any mini  chocolate bar you like

*** whatever bag you choose make sure you have at least 18 bars.

2 Cups strawberries tops cut off and cut in half

1 14 oz Can Redi-whip

1 cup of your favorite chocolate sauce

Thaw puff pastry according to the directions. Preheat oven to 375 degrees. Open the  thawed pastry sheets and lay them out on a lightly floured surface, cut each one along the fold lines so that you have three strips. Then make three cuts perpendicular to the first cuts so that you have 18 square pieces of puff pastry in total.  Take 1 square of puff pastry  and coat the edges all the way around with egg wash. Then place 1 candy bar in the center and fold the pastry into a triangle shape so that it resembles an apple turnover. Press the edges down  to seal them together, so when the pastry bakes all the chocolate does not leak out. Continue doing this until you have all 18 triangles filled with chocolate and sealed. Put the filled triangles on an ungreased cookie sheet about 1” apart and bake at 375 for 10 minutes or until they are golden brown.

When you remove the pastries from the oven immediately transfer them with a spatula to serving plates. I usually serve two to a plate arranged nicely so you have 9 servings total. Top each pastry with the strawberries, a generous helping of Redi Whip and chocolate sauce and serve.

Yields 9 full size servings or 18 party sized bites.