Palmiers with Agave Strawberries and Creme Fraiche
1 box frozen puff pastry dough
1 cup sugar
1 tsp. cinnamon
½ lb. strawberries
¼ cup agave syrup
dollop creme fresh
Macerate the strawberries
The day before, macerate your strawberries by cleaning and cutting them
And then, place them in a container overnight with agave syrup, sugar, or stevia.
Prepare the Dough
The next day, mix sugar and cinnamon, and then, sprinkle a healthy mount onto your countertop or a large cutting board.
Unfold puff pastry dough and place onto the sugar and cinnamon.
Sprinkle more sugar and cinnamon onto of pastry dough.
Roll dough with rolling pin (I used a bottle of olive oil).
Fold one side of the dough about 2 inches from the center.
Fold the opposite side of the dough about 2 inches from the center.
Fold both those sides into the middle.
Fold both sides onto each other.
Cut the dough onto 1-inch strips.
Place and position strips on greased baking pan, cut-side up, flaring ends.
Place in oven and bake for 15 minutes at 400º, or until golden brown.
When the Palmiers are done, serve the strawberries in a desert cup, smother with creme fresh, and adorn with a Palmier or two.