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Easy Strawberry Millefeuille

6-8 people
Nutrition per serving
  • kcal
    387kcals
  • protein
    8g
  • carbs
    40.9g

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

Main

    • 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

Method

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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.

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Method

Copy Text

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.