Zutaten für Strawberry Mille Feuille
- 1 sheet (14.1 oz) puff pastry, thawed
- Fresh Strawberries
- Whipping Cream
- Vanilla Extract
- Caster Sugar
- Red Currant Jelly
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Zubereitung von Strawberry Mille Feuille
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Roll out one sheet of puff pastry (approximately 10x14 inches) to a 1/8-inch thickness. Cut into three equal rectangles.
- Place rectangles onto prepared baking sheets. Prick all over with a fork to prevent puffing.
- Bake for 15-20 minutes, or until golden brown and crisp. Rotate halfway through for even baking.
- Cool completely on a wire rack.
- Once cool, trim the edges of the pastry rectangles with a sharp knife. Reserve the trimmings.
- Halve approximately 1 cup of strawberries for garnish. Set aside.
- Slice the remaining strawberries (approximately 2 cups).
- In a large bowl, whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold in the sliced strawberries.
- Place one pastry rectangle on a serving plate. Spread with half of the whipped cream mixture.
- Top with a second pastry rectangle and spread with the remaining cream mixture.
- Top with the third pastry rectangle.
- In a small saucepan, combine 1/4 cup redcurrant jelly with 2 tablespoons water. Heat gently until melted and smooth.
- Brush the top pastry layer with half of the redcurrant jelly. Arrange the halved strawberries on top.
- Brush with the remaining jelly.
- Finely crush the reserved pastry trimmings. Use the blade of a knife to press the crumbs along the sides of the mille-feuille.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
70g
Fat
90g
Carbs
18g
