Passion Fruit Curd and Strawberry Puffs

Notes: • Puff Pastry: For best results, use cold puff pastry straight from the refrigerator. If it becomes too warm, it may be harder to work with and won’t puff up as nicely in the oven. • Passion Fruit Curd: You can use store-bought passion fruit curd, or substitute with other flavors of curd, such as lemon or lime. • Strawberries: Choose small, ripe strawberries for this recipe. If your strawberries are large, you may want to slice them in half to fit neatly inside the pastry squares. • Sealing the Puffs: Ensure that the corners are securely pressed down when folding the puff pastry to prevent them from opening up during baking. • Serving: These puffs are best enjoyed fresh out of the oven when they’re still warm and crisp. However, you can prepare the pastry squares in advance and bake them just before serving. • Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Refrigeration may cause the puff pastry to lose some of its crispiness, so when ready to serve, reheat in a preheated oven at 180°C (350°F) for 5-8 minutes to help restore their texture. Avoid microwaving, as it can make the pastry soggy.