Easy Strawberry Millefeuille
This was our New Years Day dessert....
It's summer.
I have posted this before.
My son loves Millefeuiles with strawberries and cream!
Ingredients
1 x 320g sheet of rolled puff pastry, thawed if frozen
Flour, for dusting
1 egg, beaten
300g strawberries, hulled and sliced
20g flaked almonds
For the filling:
250g mascarpone
60ml cream
50g icing sugar, plus extra for dusting
Zest of 1 orange
For the jam:
5 tbsp strawberry jam
2 tbsp orange juice
Roll out the pastry on a lightly floured surface, then slice into three long strips. Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes.
Preheat the oven to 200˚C/180˚C fan
Brush the pastry with the beaten egg and bake for 15-20 minutes until the pastry is puffed and crisp. Set aside to cool at room temperature.
Beat the mascarpone and cream in a mixing bowl until smooth.
Beat in the icing sugar and orange zest until combined. Stir the jam and orange juice in a small bowl until combined.
Place one pastry sheet on a serving platter and spread over one-third of the jam mixture.
Top with one-third of the cream, then arrange one-third of the strawberries over the top.
Repeat these layers twice more. Finish with a sprinkling of flaked almonds and a dusting of icing sugar.
