Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two baking sheets with Gefen Parchment Paper.

Cut each dough square in half on the diagonal to form two triangles and transfer to the baking sheets. Bake for 20 minutes, or until puffed and golden. Allow to cool.

Meanwhile, beat parve whipping cream until stiff, adding vanilla pudding mix halfway through. Stir in lemon cream by hand, folding to incorporate the cream into the topping.

Blend strawberries in syrup until smooth.

Cut triangles open horizontally, forming a top and a bottom. Fill each bottom with three tablespoons filling. Cover with the top of the dough.

Pour nut crunch into a large plate and dip the sides of the triangle “sandwiches” into the crunch, allowing it to stick to the cream showing on the sides.

Fill a piping bag with the remaining cream and pipe over the tops of the triangles. Sprinkle with additional nut crunch and drizzle generously with strawberry sauce.

I recommend serving these chilled, with sliced strawberries. (Delicious semi-frozen too!)