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With ready-made GOYA® Empanada Dough-Puff Pastry for Baking, this quick and easy take on strawberry shortcake delivers crowd-pleasing flavors with little effort.
1 packet (11.6 oz.)
GOYA® Empanada Dough-Puff Pastry for Baking, thawed
GOYA® Lemon Juice
35% heavy cream
icing sugar (approx.), sifted
Preheat oven to 425˚F. Using 2-inch round cutter, cut out 2 circles from each puff pastry dough round. Arrange on parchment paper–lined baking sheet; bake for 7 to 9 minutes or until golden brown. Let cool completely on rack.
Meanwhile, toss together strawberries, sugar and lemon juice; let stand for 15 minutes.
Just before serving, whip cream until stiff peaks form. Beat in icing sugar and vanilla.
Top half of the pastry rounds with strawberries and whipped cream; cap with remaining pastry rounds. Dust with icing sugar.
Note: Substitute a splash of brandy or orange liqueur for lemon juice if desired.
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