Strawberry Millefeuille

Name: Strawberry Millefeuille
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: French
Ingredients: All-purpose flour for dusting; 1 package (14 oz./440 g) frozen puff pastry, thawed; 1 egg, beaten; 2 cups (16 fl. oz./500 ml) heavy whipping cream; 1/2 vanilla bean, split lengthwise, seeds scraped and reserved, or 2 tsp. vanilla bean paste or vanilla extract; 2 Tbs. granulated sugar; 1 1/2 cups (6 oz./185 g) thinly sliced strawberries; Squeeze of fresh lemon juice (optional); Confectioners&rsquo; sugar for dusting

Strawberry Millefeuille is rated 4.0 out of 5 by 1.

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4 to 6

A traditional dessert made by layering puff pastry with whipped cream, custard or other filling, millefeuille means “thousand leaves” in French. Our version, which showcases fresh strawberries, is easy to prepare using purchased puff pastry.

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Ingredients:

All-purpose flour for dusting
1 package (14 oz./440 g) frozen puff pastry, thawed
1 egg, beaten
2 cups (16 fl. oz./500 ml) heavy whipping cream
1/2 vanilla bean, split lengthwise, seeds scraped and reserved, or 2 tsp. vanilla bean paste or vanilla extract
2 Tbs. granulated sugar
1 1/2 cups (6 oz./185 g) thinly sliced strawberries
Squeeze of fresh lemon juice (optional)
Confectioners’ sugar for dusting

Directions:

Preheat an oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured work surface, roll out the puff pastry into a 9-by-12-inch (23-by-30-cm) rectangle about 1/8 inch (3 mm) thick. Brush the entire surface of the pastry with the beaten egg. Using a pastry cutter or a sharp knife, cut the pastry into 3 equal pieces, each about 3 by 12 inches (7.5 by 30 cm). Arrange the pastry rectangles at least 1/2 inch (12 mm) apart on the prepared baking sheet.

Bake until the pastry is puffed and deep golden brown, about 20 minutes. Transfer the pan to a wire rack and let cool completely.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, vanilla bean seeds and 1 Tbs. of the granulated sugar on medium speed until medium-firm peaks form, about 3 minutes. Transfer the whipped cream to a pastry bag with a large plain tip and refrigerate until ready to use.

In a bowl, toss together the strawberries, lemon juice and the remaining 1 Tbs. granulated sugar. Set aside.

To assemble, place 1 puff pastry rectangle on a serving platter. Pipe 1 tsp. of the whipped cream underneath each side of the pastry to prevent it from sliding while assembling. Pipe about half of the remaining whipped cream over the pastry, then top with half of the strawberries. Place a second pastry rectangle over the berries. Repeat with the remaining whipped cream and most of the berries, reserving some for garnish. Top with the remaining pastry rectangle. Garnish with the reserved berries and dust with confectioners’ sugar. Using a serrated knife, cut the millefeuille into slices and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen