Strawberry Mille-Feuille

Preheat the oven to 180 degrees Celsius with convection.

Cut the puff pastry into 12 equal-sized rectangles and place on a baking tray lined with parchment paper. Sprinkle with granulated sugar, cover with another piece of parchment paper, and weigh it down with a second baking tray.

Bake in the preheated oven at 180 degrees Celsius convection for about 18-20 minutes until golden brown.

Meanwhile, whip the heavy cream. Dice 400g of strawberries and put them in a large bowl. Add the mascarpone and three tablespoons of sugar and blend with an electric mixer on the highest setting.

Fold the whipped cream into the mixture and then refrigerate the cream.

Remove the puff pastry from the oven and let it cool completely.

Halve 2 strawberries and set aside. Dice the remaining strawberries.

Fill a piping bag with the strawberry cream.

Pipe dots of strawberry cream onto a puff pastry rectangle, garnish with diced strawberries, and cover with another puff pastry rectangle. Apply another layer of strawberry cream and cover with the final layer of puff pastry. Pipe dots of strawberry cream on the top and finish with half a strawberry and chopped nuts.

Repeat this process until all the puff pastry and strawberry cream have been used.

Best wishes,
Simone Kemptner
www.cookiteasy.at

4 strawberry Mille-Feuille

1 pkg puff pastry
1 tsp sugar
500g strawberries
125ml whipped cream
500g mascarpone
3 tablespoons sugar
chopped nuts