Easy strawberry millefeuille

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1985
Easy strawberry millefuille | Easy Food
Serves 6-8
1 x 320g rolled puff pastry sheet, thawed if frozen
Flour, for dusting
1 egg, beaten
300g strawberries, hulled and sliced
20g flaked almonds

For the filling:
250g mascarpone
60ml cream
50g icing sugar, plus extra for dusting
1 orange, zest

For the jam:
5 tbsp strawberry jam
2 tbsp orange juice

  1. Roll out the pastry on a lightly floured surface, then slice into three strips.
  2. Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes.
  3. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Brush the pastry with the beaten egg and bake for 15-20 minutes until the pastry is puffed and crisp. Set the pastry aside to cool at room temperature.
  4. Beat the Mascarpone and cream together in a mixing bowl until smooth. Beat in the icing sugar and orange zest until combined.
  5. Stir the jam and orange juice together in a small bowl until combined.
  6. Place one pastry sheet on a serving platter and spread over half of the jam mixture. Top with half of the cream, then arrange half of the strawberries over the top.
  7. Repeat these layers and top with the last pastry sheet. Finish with a sprinkling of flaked almonds and a dusting of icing sugar.

Per Serving 387kcals, 21.6g fat (6.9g saturated), 40.9g carbs, 8.9g sugars, 8g protein, 1.7g fibre, 0.136g sodium