1 Sheet frozen puff pastry;
-thawed (1/2 of a 17
; 1/4-ounce package)
1 pk Instant lemon pudding and
-pie filling; prepared
-according
; to the package
; directions
; (4-serving size)
1 pt Fresh strawberries; sliced
Preheat the oven to 400 degrees F. On a lightly floured surface, roll out
the puff pastry to a 10″ by 15″ rectangle. With a sharp knife, cut a
1-inch-wide strip from each of the 2 long sides. Brush the edges of the 2
strips lightly with water and place each strip on top of the edge it was
cut from, forming a rim. Do the same for the short sides, forming a rim
around the whole pastry. With a fork, pierce the pastry all over, except
for the rim. Place on a rimmed baking sheet and bake for 15 to 18 minutes,
or until golden. Remove from the oven and allow to cool; if the center has
puffed, push it down with the back of a fork, leaving the rim intact. Spoon
the pudding into the cooled pastry shell and top with the sliced
strawberries. Cover and chill for at least 2 hours before serving.
Note: No strawberries? Any type of fresh berries, kiwi, orange slices,
grapes, or even canned fruit such as mandarin oranges can be used.
Air date: January 7, 1999.
Yields
8 servings