Looking for something simple yet elegant to finish off Easter Brunch this weekend? Shared from our friends at Williams-Sonoma, is this lushious Strawberry Millfeuille. A traditional dessert made by layering puff pastry with whipped cream, custard or other filling, millefeuille means “thousand leaves” in French. It really is as good
as it looks!!
- 1 sheet puff pastry (1/2 package), thawed according to package instructions and unfolded
- 1 egg, lightly beaten
- 1 1/2 cups thinly sliced strawberries
- Juice of 1/2 lemon
- 1 Tbs. granulated sugar
- 1 cup heavy cream
- Confectioners’ sugar for dusting
Preheat an oven to 375°F.
On a lightly floured board, roll out the pastry sheet to 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 the beaten egg. Bake until the pastry is puffed and golden, about 20 minutes.
Meanwhile, in a bowl, stir together the strawberries, lemon juice and sugar. Set aside.
In another bowl, using a whisk, whip the cream until soft peaks form.
Using a serrated knife, slice 1 rectangle horizontally to create 2 layers. Use the uncut rectangle as the base. Top with half of the whipped cream and one-third of the strawberries. Repeat with the remaining ingredients to create 2 more layers, finishing with just strawberries. Dust with confectioners’ sugar just before serving. Serves 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).