Strawberry Mille Feuille

Recipe by Fairy Nuff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6-8
YIELD: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220C (425F).
  • Roll out pastry to a thin rectangle and cut into 3 even sections.
  • Place rectangles onto baking sheets and prick all over with a fork.
  • Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
  • When cold trim the edges with a very sharp knife. Reserve the trimmings.
  • Cut half of the strawberries in half and reserve for decorating the top.
  • Slice the remaining strawberries.
  • Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
  • Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
  • Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
  • Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
  • Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.
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