Puff Pastry Strawberry Banana Pie

Puff pastry is sold and stored frozen. Before preparing the cake, it must be defrosted so that it regains its plasticity and softness. Sprinkle the working surface with flour and put a layer of thawed dough on it. We roll it out slightly with a rolling pin so that the thickness of the layer is four to five millimeters. Cut out a circle of the desired size, taking into account the fact that the edges of the dough will need to be bent more. To make the circle even, use a plate as a template, laying it on the dough and cutting off the protruding dough. Cover the baking sheet with parchment and immediately place the resulting puff pastry circle on it.

Rinse the strawberries and spread them on a towel so that the berries dry well. If the strawberries have been thawed, be sure to drain all the excess juice. Peel the banana and cut it into circles. Put a layer of banana circles on the dough circle, lay out strawberries, previously cut into pieces, on them. Spread granulated sugar over the strawberries.

Then sprinkle the strawberries with cornstarch - it thickens and keeps the berry juice released during baking in the filling, so that the dough does not get wet.

Bend the edges of the dough up so as to close the filling around the circumference. We pinch the folds so that the dough does not open when baking.

Break the egg into a separate small container and shake well with a fork and a pinch of granulated sugar. Lubricate the edges of the cake with the resulting mixture using a silicone brush. Preheat the oven to a temperature of 180 degrees. We put a baking sheet with a formed pie on the middle level of an already hot oven and bake the product for twenty to twenty-five minutes, until a beautiful crust is browned.

We take the finished cake out of the oven and let it cool. We transfer the pastries to a dish and serve warm or cold. The pie is very juicy and aromatic.