1 qt. strawberries, quartered, stem discarded
1 pkg. puff pastry
1 tub crème fraiche
1 bottle raspberry and peppercorn simple syrup
zest from one lemon
1 Tbs. honey
flour
sugar
1 egg, beaten

Separate puff pastry rectangles. Place one on a floured work surface. Place remaining pieces in the refrigerator. Roll puff pastry out about 1 inch bigger than original size (if dough sticks, add a bit of flour). Line a sheet pan with parchment paper and lightly flour. Cut puff pastry into 4x4” squares. Put 8 squares on a sheet pan. Place pan in freezer for 30 minutes.

Preheat oven to 400 degrees.

Lightly brush pastry with egg. Sprinkle with sugar. Place a wire rack on the sheet pan - be sure not to touch pastry. Bake until golden brown - 8 to 10 minutes. Let cool.

Place strawberries in a mixing bowl. Lightly coat with simple syrup. In another bowl, mix crème fraiche, lemon zest, and honey.
Place a puff pastry on four plates. Spoon some strawberries on top followed by a dollop of crème fraiche. Place remaining puff pastry on top.