Mille-feuille

Name: Mille-feuille
Total time: 45 min
Yield: Serves 4
Ingredients: icing sugar; 250g block puff pastry; 250g strawberries, hulled and halved; 200ml double cream; 200g raspberries; 2-3 tsp calvados (or armagnac)

Preparation and cooking time
- Total time45 mins
Easy
Serves 4

Ingredients

icing sugar
250g block puff pastry
250g strawberries, hulled and halved
200ml double cream
200g raspberries
2-3 tsp calvados (or armagnac)

Method

STEP 1
Heat the oven to 200C/fan 180C/gas 6. Dust the work surface lightly with icing sugar and roll out the pastry to 20p thickness. Put the pastry on a baking sheet lined with baking paper or a silicone baking mat. Cover completely with more baking paper and another baking sheet (this will stop it from rising too much).
STEP 2
Bake for 15 minutes, then take out and remove the top baking sheet and paper. Dust with icing sugar and put back in the oven for another 10-15 minutes until golden. Cool.
STEP 3
Put the strawberries cut side down in a baking tray and dust with icing sugar. Put in the oven for 3 minutes then cool (this intensifies the strawberry flavour). Meanwhile, whip the cream with 1 tbsp icing sugar and the calvados.
STEP 4
Use a sharp knife to cut the cooled pastry into 12 squares, approx 8cm each.
STEP 5
Put a dab of cream on a plate and put a pastry square on top. Add a blob of cream to the centre of the square. Line up strawberry halves facing outwards. Add a little more cream then put a second pastry layer on top.
STEP 6
Add another blob of cream then arrange raspberries around the edge. Top with one more pastry square and dust with icing sugar.