Strawberry Millefeuille

This twist on the classic napoleon — which features puff pastry and a creamy filling — showcases beautiful, ripe strawberries in between the crispy layers. It’s the perfect show-stopping dessert for a spring brunch or elegant dinner.

 

Strawberry Millefeuille

 

1 sheet (1/2 package) puff pastry, thawed according to package directions and unfolded

1 egg, lightly beaten

1 1/2 cups strawberries, thinly sliced

Fresh lemon juice from 1/2 lemon

1 Tbs. granulated sugar

1 cup heavy cream

Powdered sugar for dusting

 

Preheat oven to 375 degrees F. On a lightly floured board, roll out pastry to a 1/4-inch thickness. Cut in half lengthwise. Transfer the 2 rectangles to a rimmed baking sheet. Prick them evenly all over with a fork and brush with beaten egg. Bake until puffed and golden, about 20 minutes.

 

Meanwhile, in a bowl, combine strawberries, lemon juice, and sugar and stir to combine. Set aside. In another bowl, using a whisk, whip cream until it forms soft peaks.

 

With a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use uncut rectangle as base. Top with half of whipped cream and one-third of berries. Repeat with remaining ingredients to create 2 more layers, finishing with just berries. Dust with powdered sugar just before serving. Serves 6.