Strawberry Poofs

Photo: Duchess

Ingredients

1 pound strawberries, past their prime preferably, diced

2 tablespoons heaping sugar, (superfine if you have it)

2 tablespoons brandy

1 teaspoon vanilla

1 package of crescent roll dough (you could also use croissant dough or puff pastry)

Preparation

Preheat oven to package temperature (my package said 375).

Combine strawberries with sugar, brandy, and vanilla - set aside. The longer this sits, the yummier it gets!

Spoon a single lager of strawberries into a mini-muffin tin.

Separate crescent rolls, roll them up, and cut them in half. Flatten the dough until you get a round coin that fits perfectly in the mini muffin tray (if you're using a regular sized muffin tin, I would say use the whole crescent roll).

Cook for 10-15 minutes until the crescent rolls have puffed up and browned. Serve with fresh whipped c ream f lavored with a little vanilla and cardamom or cinnamon.