Strawberry Mille Feuille - cooking recipe

Ingredients

410 g puff pastry (thawed)
500 g fresh strawberries
315 ml whipping cream
1 -2 drop vanilla extract
2 tablespoons caster sugar
5 tablespoons red currant jelly

Preparation

Preheat oven to 220C (425F).
Roll out pastry to a thin rectangle and cut into 3 even sections.
Place rectangles onto baking sheets and prick all over with a fork.
Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
When cold trim the edges with a very sharp knife. Reserve the trimmings.
Cut half of the strawberries in half and reserve for decorating the top.
Slice the remaining strawberries.
Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.