Review of last recipe - Lamb Pastitsio (photo above) - Really delicious!

TODAY'S RECIPE - STRAWBERRY STRIPS
Makes 16 servings.   Oven at 350 degrees

1 frozen puff pastry strip (from a 17 1/4 oz pkg)
2 tsp sugar
1/2 recipe pastry cream (to yield about 1 cup)
1 pint medium sized strawberries; washed and hulled
1/4 cup strawberry jelly
1 tsp sugar
2 tbsp pistachio nuts; chopped

Defrost pastry strip following label directions and place on a large cookie sheet.  Unfold.

Cut pastry in half lengthwise.  Cut a 1/2" lengthwise strip from the 2 long sides of each pastry rectangle; prick pastry well with a fork.  Brush all 4 narrow strips with water.  Press a strip, moistened side down, along each of the 4 long sides of the 2 pastry rectangles to form "sides" to hold in the filling.  Press strips down with tines of a fork to make a decorative pattern and brush again with water.  Sprinkle with the 2 tsp sugar.

Bake in a moderate oven; 350 degrees, for 20 minutes, or until light golden brown.  Cool completely on wire rack.

Spread 1/2 cup pastry cream down length of each strip.  Top with strawberries, pointed end up, 2 to a row, 8 times.

Melt strawberry jelly with the remaining 1 tsp sugar in a small skillet over low heat; let bubble 1/2 minute; cool slightly.  Brush over strawberries to glaze; sprinkle nuts down sides of strawberry strips.  Chill until serving time.  Cut in serving pieces across rows of strawberries to serve.