Recipe by ©Ray McVinnie and Associates Ltd
500g flaky puff pastry, preferably made with Mainland
500ml Anchor cream
3 tablespoons Homebrand caster sugar
2 tablespoons orange liqueur or brandy
3/4 cup red currant jelly.
1. Preheat the oven to 200C fanbake. Roll the pastry out on a
floured surface and cut 3 rectangles 15cm x 30cm. Place the
rectangles on baking sheets and prick all over with a fork. Place
in the oven and bake 15-20 minutes or until well cooked, crisp and
well browned. Remove from the oven and cool completely. Trim the
edges of the pastry so they are all the same size. Reserve the
2. Put the Anchor cream, Homebrand sugar and liqueur in a bowl and whip until stiff but not buttery. Reserve in the fridge.
3. Select about a third of the strawberries that are all the same size and hull and halve them. Reserve. Hull and slice the remaining strawberries and fold through the whipped cream.
4. Make a two layer club sandwich with the sliced strawberries and cream and the three rectangles of pastry. Crumble the pastry trimmings and pat them over the exposed cream of the millefeuille.
5. Melt the red currant jelly over low heat or in the microwave. Brush the top layer of pastry with some jelly. Place the reserved strawberry halves on top in neat rows.
Brush the remaining jelly on top of the strawberry halves. Place in the fridge for 1 hour. Serve in slices.
Raspberries, Blueberries or Boysenberries can be substituted for Strawberries.
Always use a good quality puff pastry.
Make sure pastry is very well cooked or it can go soggy.
Make sure you dock the pastry well, so the pastry doesn't puff up.
Use apricot jam in place of currant jelly to glaze.