STRAWBERRY PASTRIES
6 sheets frozen puff pastry dough, thawed
4 Tbsp powdered sugar
2 pints strawberries

Roll each sheet of dough out to about 12x6 inches.  If desired, sift
powdered sugar over counter before rolling.  Cut each sheet into 4
even pieces.  Cover baking sheets with waxed papaer.  Place dough on
prepared sheet.  Prick with a fork.  Sift powdered sugar over dough.
Refrigerate for 30 minutes.  Bake dough at 425 for about 5 minutes.
Increase temperature to 450 and bake for another 3 to 5 minutes until
pastries are light, golden, and puffed.  Let cool on wire rack.
Prepare Vanilla Custard.  Spread over half of the baked pastries.
Cover with sliced strawberries.  Top with second half of pastries.
Dust with powdered sugar.

VANILLA CUSTARD

1 vanilla bean		3 Tbsp granulated sugar
1 c half-and-half	1/2 c whipping cream
3 egg yolks

Split vanilla bean open lengthwise and place in a heavy saucepan.  Add
half-and-half.  Bring to a boil and cook over medium-low heat for
about 10 minutes.  Remove vanilla bean.  In a bowl, beat egg yolks and
sugar until smooth and creamy.  Add a little hot half-and-half,
whisking.  Pour this mixture back into saucepan.  Bring to a boil,
whisking constantly until thick and creamy.  Do not boil or custard
will curdle.  Remove custard sauce from heat.  Beat until cool.  Whip
cream until soft peaks form, then add to custard.