Puff Pastry with Whipped Cream

Shape the pastries and brush with a beaten egg yolk mixed with milk.

Prick the center with a fork so the pastries don't puff up too much.

Bake in a preheated oven at 200 degrees Celsius (400°F) for 20 minutes.

Meanwhile, blend the strawberries in a food processor, adding sugar if desired.

If you want to store the filling longer, bring it to a boil and simmer for 2 minutes. Add 2 teaspoons of starch before boiling to thicken if necessary.

Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Press down the center of the baked pastries, add a spoonful of berry filling, and top with whipped cream.