By Donna Hay




  • 30g butter
  • ¼ cup caster (superfine) sugar
  • 1½ tablespoons water
  • 1 vanilla bean, split and seeds scraped
  • 400g strawberries, hulled
  • 375g frozen puff pastry block, thawed


Preheat oven to 200°C. Place the butter, sugar, water and vanilla in a small non-stick frying pan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 2–3 minutes, remove from the heat and discard the vanilla bean.


Divide the strawberries between four 180ml lightly greased muffin tins and pour over the caramel. Roll the pastry out on a lightly floured surface to 5mm thick.


Cut four 9cm rounds from the pastry and place on top of the strawberries. Bake for 20–25 minutes or until golden. Invert onto plates and serve with double cream, if desired.