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Millefeuille (strawberry)

Millefeuille in French means thousands of sheets


  • 500g ready-made puff pastry
  • 300ml double cream
  • 400g strawberries Juice of 1 lemon
  • 2tbsp icing sugar


  • Cut the puff pastry into rectangles 12cm x 8cm and place on a non-stick baking sheet.
  • Bake for 15 minutes at 200 deg C or until well risen.
  • Remove from the oven and allow to cool.
  • Whisk the double cream into soft peaks.
  • Wash, hull and quarter the strawberries
  • Whiz til smooth half the strawberries in a blender with the lemon juice and icing sugar.
  • Sieve to remove the seeds.
  • Place one piece of pastry in the centre of each plate and top with the cream mixture.
  • Slice remaining strawberries and lay a few on top of the cream, drizzle with the sauce.
  • Add another pastry slice, then another layer of strawberries and cream.
  • Top with the final piece of pastry and dust with icing sugar.

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