Mille-Feuille pastries with strawberries and cream
Serves 2 1 sheet pre-rolled puff pastry 1 egg white, lightly beaten 2-3 tbsp sugar 1 punnet strawberries 2 tbsp Grand oarnier liqueur ¼ cup cream, lightly whipped 1. Heat oven to 200°C.
- Heat oven to 200 degC. Use a 10cm round pastry cutter to cut four circles from the pastry sheet. Place circles on an oven tray lined with nonstick baking paper.
- Lightly brush the surface of each circle with lightly beaten egg white and dust with a sprinkling of sugar. Bake for 10 to 15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
- Hull half the strawberries, finely dice and combine in a bowl with the liqueur. Sandwich the pastry circles together with lightly whipped cream and diced strawberries. Serve extra whole strawberries on the side.
Tip: A classic French dessert, mille-feuille means "a thousand leaves", which refers to the many thin, flaky layers that puff pastry forms when cooked.