Strawberry Salad with Puff Pastry
Thaw the puff pastry. Rinse the strawberries, pat dry, hull and halve. Grate the lime zest. Halve and juice the lime. Place the strawberry halves in a bowl, and add the zest, Grand Marnier and sugar and season with a little lime juice, mix well and refrigerate.
Meanwhile, place the puff pastry slices on a lightly floured surface and roll out to squares, each about 14 cm (approximately 6 inches). Cut 4 squares of parchment paper 4 squares slightly larger than the puff pastry squares and top each with a piece of dough. Mix the egg yolk and milk together and brush the pastry with it.
Create a small lattice with the 4 puff pastry squares: Use a small cookie cutter (about 2 cm) (approximately 3/4 inch) to cut out small diamonds 1 cm (approximately 1/3 inch) apart (or use a special cutter). Place the puff pastry dough sheets together with the parchment paper underneath into a semicircle over upside-down oven-proof ramekins and place on a parchment paper-lined baking sheet. Press the puff pastry down. Bake in an oven preheated to 200°C (approximately 375°F) convection oven) for about 10 minutes. Remove fromt the oven, let cool slightly and carefully remove the lattice from the parchment paper.
Arrange the strawberries on dessert plates and top with the puff pastry lattice. Sprinkle with powdered sugar and serve.