Strawberry Millefeuille
Strawberry Millefeuille
Recipe by ©Ray McVinnie and Associates Ltd
Serves 6
500g flaky puff pastry, preferably made with Mainland
butter
500ml Anchor cream
3 tablespoons Homebrand caster sugar
2 tablespoons orange liqueur or brandy
500g strawberries
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
trimmings.
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.
Tips
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.
