Rhubarb strawberry feuillette

Step 1/3

• 41⅔ g strawberries
• ⅛ tbsp sugar
• ⅛ tsp vanilla bean paste

Blend strawberries, sugar, and vanilla bean paste together and refrigerate.

Step 2/3

• ⅓ sheets puff pastry sheets
• 50 g rhubarb
• 11⅔ g hazelnuts
• 8⅓ g butter

Coarsely chop the hazelnuts and mix with the room temperature butter, then refrigerate. Peel the rhubarb, then cut in half lengthwise, and cut into 2 cm/ 0.8 in. pieces. Cut each of the puff pastry sheets into 6 pieces.

Step 3/3

• ⅔ tsp sugar

Preheat the oven to 180 °C/ 350 °F. First, spread a tablespoon of the strawberry puree in the center of each piece. Leave a border of about 2 cm/ 0.8 in. Then top with the rhubarb pieces from center to outside. Fold in the edges and gently press down. Spread the hazelnut butter on the feuillettes and sprinkle with a little sugar at the end. Bake for approx. 30 min.

Enjoy your meal!