What to eat this month
Eat Seasonably Strawberry Millefeuille
This filled and layered puff pastry is garnished with fresh sliced strawberries, double cream and powdered sugar for maximum summer yum.
What you need
Serves 6
- 1 Packet Puff Pastry
- Icing Sugar for dusting
- 1 Egg, beaten
- 150ml Double Cream
- 100g Ready made Custard
- 200g Strawberries, hulled & cut in half
Directions
Preheat the oven to 220˚C/ 425˚F/ Gas 7
Roll out the pastry on a lightly floured surface to 30cm x 30cm
Put the pastry on a baking sheet, brush with the egg & dust with icing sugar
Bake for 15-20 minutes until the pastry is golden brown
Remove from the oven, trim the edges & cut into 3 pieces and leave to cool
Beat the cream until firm & stir in the custard
Place one of the pastry rectangles on to a serving plate; layer half of the cream mixture onto the pastry, top with the strawberries
Repeat for the next layer, finishing with a puff pastry sheets & dust with icing sugar
