Mille-Feuille pastries with strawberries and cream

Serves 2 1 sheet pre-rolled puff pastry 1 egg white, lightly beaten 2-3 tbsp sugar 1 punnet strawberries 2 tbsp Grand oarnier liqueur ¼ cup cream, lightly whipped 1. Heat oven to 200°C.

Ingredients

1	Egg
1 sheet	Puff pastry (Main)
2 Tbsp	Sugar
1 punnet	Strawberries (Main)
2 Tbsp	Grand Marnier
¼ cup	Cream (Main)

Directions

1. Heat oven to 200 degC. Use a 10cm round pastry cutter to cut four circles from the pastry sheet. Place circles on an oven tray lined with nonstick baking paper.
2. Lightly brush the surface of each circle with lightly beaten egg white and dust with a sprinkling of sugar. Bake for 10 to 15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
3. Hull half the strawberries, finely dice and combine in a bowl with the liqueur. Sandwich the pastry circles together with lightly whipped cream and diced strawberries. Serve extra whole strawberries on the side.

Tip:A classic French dessert, mille-feuille means "a thousand leaves", which refers to the many thin, flaky layers that puff pastry forms when cooked.