A fancy looking dessert, that does not involve too much work. The Feuilletee with Strawberries and Mascarpone Cream is best when put together just before you plan to serve it, but you can prepare the individual pieces ahead of time.
Thaw the pastry sheet at room temperature according to the directions on the packaging, preferable in your fridge.
Line a small baking sheet with parchment paper.
Preheat the oven to 400 degrees F.
Place the pastry dough on a lightly floured surface and unfold; we're only going to use 2/3 of the sheet. Sprinkle 1 tablespoon of turbinado sugar evenly on the dough and use a rolling pin to slightly roll it into the dough. Turn the dough around and apply the other tablespoon of tubinado sugar in the same way.
Cut the pastry dough in 6 equal pieces and transfer them to the baking sheet. With a fork pinch holes in the dough, this prevents them from bellowing up like pillows. Bake them for 10 minutes, then turn them over and bake for another 5 minutes. Both sides are now crispy and brown. Allow the pieces to cool.
Prepare the filling. Cleaning the strawberries and cut them in slices.
Put the mascarpone in a bowl and stir it gently to loosen it. Whip the heavy cream until it starts to thicken. Add sugar and vanilla extract and continue to whip until the cream holds medium peaks.
Melt the chocolate in the microwave and start building.
A piece of feuilletee, a layer of cream, slices of strawberry, a piece of feuilletee, cream, strawberry slices and finish with a piece of feuilletee. Dus the tops with powdered sugar and drizzle with some melted dark chocolate. Repeat to make the second. one.