1/2 pound bag Bavarian Creme Pastry Filling

2 oz bag Freeze Dried Strawberries

1 Packet Strawberry flavored Powder (drink mix, powdered strawberries, electrolyte powder, etc)

Pinch or two Kosher or Sea Salt

Crush the freeze dried strawberries in the bag, or use a food processor. Process the strawberries until they are a mix of small pieces and powder. To this add 1 small packet of strawberry powder, and a pinch or two of Kosher or Sea Salt, mix very well.

In a bowl, add this dry strawberry mixture to 1/2 pound of Bavarian pastry creme. Mix together by folding until everything is very well combined.

Cover and chill in the refrigerator for 2-3 days before using in anything. This amount of time is necessary to rehydrate the freeze dried strawberries and the other dry ingredients. It prevents there being any crunchy, hard, dry strawberry pieces. All the strawberries become soft in 2-3 days. This step also produces a much thicker Bavarian Creme Filling than it originally was in the bag. My last batch was thick like a firm pudding.

I made some fried pie dough, rolled and cut the rounds, put some of the thick strawberry filling in the center of each round, sealed them, then baked them at 350°f until slightly browned on top. Oh my goodness - too delicious! This filling was perfect for fried pie filling, and tasted decadent.

I'm certain this gorgeous stuff would make fantastic filled strawberry doughnuts, turn overs, icing for a layer cake, cupcake filling or a 100 other ways to enjoy this! I'm addicted to this fluffy strawberry stuff now, lol.

The Bavarian Creme pastry filling I used was a one pound bag. I used half that to make this recipe.