I know this is the second Mille Feuille recipe in a row but… they are just that good! (And that much of a good way to use up puff pastry). That and Palmiers (below), which are so easy to make it’s not funny and are full on cinnamon-y goodness.
You could use whatever berries you like, all berries seem to go amazingly with lemon. I would recommend using the edible flowers, they give a really nice splash of colour! I used nasturtiums.
Enjoy your week, and Happy Monday!
Lemon-Strawberry Mille Feuille
1 sheet puff pastry
2 Tbsp white sugar
1 cup cream
1 tsp lemon zest
1 Tbsp icing sugar
Handful of strawberries
Preheat the oven to 180 degrees celsius and get out two baking trays. Cut the puff pastry into three sections (like in the picture). Place a sheet of baking paper and sprinkle 1 Tbsp white sugar on top. Place on the sheets of puff pastry and sprinkle on the other 1 Tbsp sugar on top. Place on another sheet of baking paper and finally place on the other baking tray. Bake for 10 minutes, then remove the top baking tray and cook for 10 more minutes until golden and crisp. Cool on the tray.
Whip the cream and mix in the lemon zest and icing sugar. Chop a few of the strawberries into small pieces. Cut each piece of puff pastry into 6 even pieces/slices. Spoon the cream into a piping bag and pipe on top of each piece of pastry. On 2/3 of the pieces, place chopped strawberries into the middle. On the last pieces, decorate with berries/petals and lemon zest.
Stack the pastry pieces so that there are two strawberry layers and then a decorated layer on top. Enjoy!
Makes 6, and you can chill them until served. They aren’t quite as good the next day but they are still delicious 🙂