CAUTION: These are highly addictive, and while they are excellent for get togethers, you may want to keep them all for yourself....
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Ingredients:
1 Pint of Strawberries, diced/mashed
3/4 cup white sugar
1/4 cup of cornstarch
1 Box of Puff Pastry (2 packages inside)
Vegetable Oil
Powdered Sugar
Directions:
1. Take the puff pastry out of the freezer and wrapping. Let it thaw out for about 30 minutes.
2. In a small saucepan on medium heat, bring the strawberries, sugar, and cornstarch to a boil. Keep stirring and let it thicken to a gel-like texture. This will be the delicious filling :) Let it cool.
3. Once your puff pastry is thawed, use a rolling pin to roll the dough just slightly thinner. Then, using a cup or cookie cutter, cut circles out of the puff pastry.
4. Plop a little filling in the middle of your circles. Don't put too much or it will ooze everywhere and make a mess (trust me).
5. Fold it over, and use a some water on your fingertips and a fork to pinch those sides together. If strawberry filling is oozing out, you put too much.
6. Lay your pies out in a single layer and FREEZE 'EM for at least 30 minutes! This is a necessary step and will help them hold together in the fryer.
7. Get some paper towels on a plate ready to put the pies on after you fry them.
8. Heat up about an inch thick layer of oil in a frying pan. Drop the pies in and have a pair of tongs around to flip them around. If they start to "whistle" and blow a lot of bubbles, they're about to pop! Take them out to save them or you'll have a few that are spilling out (see picture above).
9. Dust with powdered sugar and serve while they're warm!
1 Pint of Strawberries, diced/mashed
3/4 cup white sugar
1/4 cup of cornstarch
1 Box of Puff Pastry (2 packages inside)
Vegetable Oil
Powdered Sugar
Directions:
1. Take the puff pastry out of the freezer and wrapping. Let it thaw out for about 30 minutes.
2. In a small saucepan on medium heat, bring the strawberries, sugar, and cornstarch to a boil. Keep stirring and let it thicken to a gel-like texture. This will be the delicious filling :) Let it cool.
3. Once your puff pastry is thawed, use a rolling pin to roll the dough just slightly thinner. Then, using a cup or cookie cutter, cut circles out of the puff pastry.
4. Plop a little filling in the middle of your circles. Don't put too much or it will ooze everywhere and make a mess (trust me).
5. Fold it over, and use a some water on your fingertips and a fork to pinch those sides together. If strawberry filling is oozing out, you put too much.
6. Lay your pies out in a single layer and FREEZE 'EM for at least 30 minutes! This is a necessary step and will help them hold together in the fryer.
7. Get some paper towels on a plate ready to put the pies on after you fry them.
8. Heat up about an inch thick layer of oil in a frying pan. Drop the pies in and have a pair of tongs around to flip them around. If they start to "whistle" and blow a lot of bubbles, they're about to pop! Take them out to save them or you'll have a few that are spilling out (see picture above).
9. Dust with powdered sugar and serve while they're warm!
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