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Strawberry and cream millefeuille

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Strawberry and cream millefeuille

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Strawberry and cream millefeuille

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 x 500 g frozen butter puff pastry packets
1 free-range egg, beaten
1 cup double cream
1 x 400 g ripe strawberries punnet, sliced
Icing sugar for dusting

Method

Preheat the oven to 200°C. Cut the slightly softened butter puff pastry into rectangles and lightly brush with beaten egg. Place on a preheated baking tray and bake for 20 to 25 minutes, or until puffed, golden and crispy.

Spoon some of the double cream onto a layer of pastry and top with sliced strawberries.

Repeat with the remaining layers of pastry and strawberries, dust liberally with icing sugar and serve.