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Strawberry Turnover with Herbsaint Whipped Cream
Pastry Chef Kristyne Bouley of Herbsaint Bar and Restaurant – New Orleans, LA
Adapted by
August 2008

Yield: 2 Servings


  • 1 quart fresh strawberries
  • 1 cup sugar
  • ¼ teaspoon vanilla

    Herbsaint Cream:
  • 2 cups heavy whipping cream
  • 2 tablespoon granulated sugar
  • 2 teaspoon Herbsaint liqueur

    To Assemble and Serve:
  • Puff pastry
  • Milk
  • Sugar
  • Fresh mint (for garnish)
  • 2 whole strawberries


For the Strawberries:
Hull and quarter strawberries. Toss with sugar and vanilla, and macerate in a warm place until all of the sugar is dissolved.

For the Herbsaint Cream:
Combine ingredients and whip to medium stiff peaks. Reserve cold.

To Assemble and Serve:
Preheat oven to 350°F.Cut prepared puff pastry into 4-inch squares.  Dot top right corner with milk and fold to bottom left corner, forming a triangle. Place on oiled or lined cookie sheet. Lightly brush on milk and sprinkle with sugar. Bake at until golden brown and puffy. Slice cooled pastry puffs in half horizontally, forming a top and bottom. Divide strawberry mixture evenly across the bottoms of the pastry puffs. Top with Herbsaint cream and replace top of pastry. Garnish with mint and one whole fresh strawberry.

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