A perfect spring or summer dessert!
The puff crust is awesome and the sweet, creamy filling is delightful with a hint of orange. The fresh strawberries just put it over the top. I definitely recommend this recipe as a light, fresh summer dessert that everyone will enjoy!
Get the strawberries sliced and “marinating” in a bit of sugar, then measure out all of the puff crust ingredients so they are ready to go. Don’t be intimidated by the puff crust if you haven’t made one before. It is not difficult!
Boil, add flour, stir, remove from heat and stir some more. Then you have a thick, yellow mixture – kind of reminds me of play dough. 😉 Time to beat in some eggs. I use a silicone whisk and some awesome arm strength to get the job done so I don’t scratch up my pan. (Just kidding about me having strong arms – maybe some day. Come on, Jillian!)
An angled or offset spatula is really handy for basically any type of culinary spreading. I tell my sisters and mom that once they try it, they will never want to go back to using a butter knife for frosting and things like this. 😉
It bakes up into a puffy pie shell – almost like a German pancake. So yummy with the whipped cream cheese filling! I love my ZestNest for zesting – been using it for years now. Be sure to zest only the top layer of the fruit peel and avoid the white pith.
It tastes like a fresh, summery cream puff, but in pie form, of course!
This recipe is from Mel’s Kitchen Cafe.
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A few years back, I splurged on the Frieling Handle-It Glass Bottom Springform because I read that America’s Test Kitchen recommended it and I don’t mind paying more for nice kitchen stuff. It has been a great pan for me, I like the glass bottom and the handles, but there are other great options for any budget! I also have and like the Nordic Ware Leakproof Springform Pan.