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Parve
Medium
1 Hour
Diets 
Makes 18 puffs
1 sheet Gefen Puff Pastry (or pre-cut puff pastry squares)
1 pint fresh strawberries, cleaned and thinly sliced
16 ounces dairy-free whipped topping, such as Kineret
1/2 package instant chocolate pudding mix
1 tablespoon Gefen Cocoa Powder
confectioners’ sugar, for dusting
cocoa powder, for dusting
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly roll out the puff pastry and cut it into nine equal squares.
Place them on a baking sheet lined with Gefen Parchment Paper and bake for about 15 minutes, until golden and puffed. Transfer to a wire rack to cool.
In a mixing bowl, beat the whipped topping until stiff peaks form. Remove half and store in the fridge.
To the remaining half, gently mix in the chocolate pudding mix and cocoa powder until just combined. Be careful not to overmix! Refrigerate until ready to assemble.
Once the pastry is cool, carefully cut each square in half horizontally to create a top and bottom layer.
Spread one tablespoon of whipped cream on the bottom half.
Layer three to four strawberry slices on top.
Spread one tablespoon of chocolate cream on the top half, then place it over the strawberries to create a sandwich.
Dust with confectioners’ sugar and/or cocoa powder before serving. Enjoy immediately!
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I don’t see any chocolate in the picture
The piece on the top right corner, you can easily see the chocolate cream there 🙂