- 4 puff pastry squares
- large handful of fresh strawberries
- 250 gram mascarpone
- 1 egg
- 1 tablespoon of powdered sugar
- 1 lime
- 2 tablespoons of sugar
- fresh basil
Kitchen equipment needed
- oven tray lined with parchment paper
- silicone kitchen brush
- cutting board & chef’s knife
- large bowl
Preparation — 15 minutes
PRE-HEAT the oven to 180 degrees celsius or 350 degrees fahrenheit.
DIVIDE the puff pastry sheets into half, so you’ll end up with a rectangle piece of puff pastry. PLACE the rectangles on the oven tray lined with parchment paper. Don’t place them to close to each other. BEAT an egg and use a silicone kitchen brush to coat all the pieces of puff pasty. DIVIDE a small layer of sugar on top and poke a few holes in the dough to prevent the dough from puffing up too much. BAKE them in the oven until they’re beautiful golden brown. That will take about 10 minutes, depending on your oven. Let them cool off completely.
Meanwhile mix the mascarpone, juice of 1 lime and a tablespoon of powdered sugar.
Finishing the strawberry mille-feuille — 5 minutes
RINSE the strawberries and remove the green parts. CUT the strawberries in slices. DIVIDE the mascarpone mixture equally over the baked puff pastry pieces. FINISH it off with strawberry slices and basil leaves. Enjoy this super easy and delicious pastry!
The classic version asks for 3 layers of puff pastry, but we preferred the strawberry slices on top instead of an extra layer of dough.