Easy Strawberry Millefeuille Bord Bia Serves 6-8 Ingredients 1 x 320g sheet of rolled puff pastry, 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 Zest of 1 orange For the jam: 5 tbsp strawberry jam 2 tbsp orange juice To Cook Roll out the pastry on a lightly floured surface, then slice into three long strips. Line a baking tray with parchment paper. Transfer the pastry to the tray and prick all over with a fork. Refrigerate for 30 minutes. 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 aside to cool at room temperature. Beat the mascarpone and cream in a mixing bowl until smooth. Beat in the icing sugar and orange zest until combined. Stir the jam and orange juice in a small bowl until combined. Place one pastry sheet on a serving platter and spread over one-third of the jam mixture. Top with one-third of the cream, then arrange one-third of the strawberries over the top. Repeat these layers twice more. Finish with a sprinkling of flaked almonds and a dusting of icing sugar. Nutritional Analysis per Serving Protein: 8g Carbohydrates: 40.9g Fat: 21.6g Fibre: 1.7g Energy: 387kcals