Strawberry Ice Cream Sliders

Average: 5 (1 rating)

A fun summer ice cream sandwich - cool down and treat yourself!

Prep:

10 Minutes

Cook Time: 15 Minutes

Serves: 10

Ingredients:

1 pkg. Wewalka Puff Pastry Dough
Egg wash (1 egg and 2 Tbsp. water, beaten)
1/2 cup of Turbinado sugar
1 container strawberry ice cream (or other favorite flavor)
1 oz. fresh strawberries
Fresh mint leaves
3 in. circle cookie cutters (drinking glass can be used too)

Chocolate Sauce

1/2 cup heavy cream
1/2 tsp. vanilla
3/4 cup chocolate chips

Baking Tips

Select a Tip for

Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

View All Baking Tips

Directions

1. Preheat oven to 400°F.

2. Unroll refrigerated Puff Pastry Dough. Use cookie cutter circle to cut out desired number of pastry circles. Brush with egg wash and sprinkle with Turbinado sugar. Bake for 15 minutes. Remove to cool.

3. Once pastry circles have cooled, carefully separate top and bottom layers.

4. With sharp knife cut through frozen ice cream carton to create 1-inch layers of ice cream. Use cookie cutter to cut out circles of ice cream.

5. Place ice cream circles on bottom puff pastry layer and add thinly sliced strawberries and mint leaves. Place top puff pastry to finish slider.

6. For chocolate sauce: Heat heavy cream and vanilla over medium heat until simmering. Place chocolate chips in a bowl and pour the cream mixture over the chips and stir until melted. Serve as a dip with sliders.

Ratings & Reviews

Average: 5 (1 rating)

View Comments

Explore expert tips for impressive results!

View BAKING Tips for Puff Pastry

Recipe Inspiration

View All Videos

Know your Dough

Puff Pastry

Have you come to the right place?

This is our North American site.

Stay In The US Go to the EU >

or visit our corporate site