Strawberry Millefeullie Recipe
250g flaky puff pastry, preferably made with butter
3 tablespoons caster sugar
300ml cream, whipped
¾ cup red currant jelly.
Preheat the oven to 200°C fanbake
Roll the pastry out on a floured surface and cut 3 rectangles 12cm x 25cm
Place the rectangles on baking paper-lined baking sheets and prick all over with a fork.
Place another oven tray on top.
Place in the oven and bake 20 -25 minutes or until well cooked, crisp and well browned.
Remove from the oven and cool completely.
Trim the edges of the pastry so they are all the same size.
Reserve the trimmings.
Select about a third of the strawberries that are all the same size and hull and halve them. Reserve.
Hull and slice the remaining strawberries , place in a bowl with the sugar and mix well until the sugar is dissolved.
Fold the strawberries into the whipped cream.
Make a two layer club sandwich with the sliced strawberries and cream and the three rectangles of pastry.
Crumble the pastry trimmings and pat them over the exposed cream on the sides.
Melt the red currant jelly over low heat or in the microwave.
Brush the top layer of pastry with some jelly.
Place the reserved strawberry halves on top, cut side down, in neat rows.
Brush the remaining jelly on top of the strawberry halves.
Place in the fridge for 1 hour.
Serve in slices.