Strawberry Mille Feuille

Bright red, delicious strawberries with whipped cream and pastry puff. Simple materials with guaranteed tasty results. A light refreshing dessert with the crimson color of Easter for your formal table!
work: 30' time: 1h:00' easy: 2/5
A strawberry millefeuille was the wedding cake of two young friends who married in September 2009 in Venice, Unique city ​​in the world, Protected World Heritage Site by Unesco. The taste of this wedding cake is still in my memory and as I was preparing it yesterday listening to Italian operas, I made the trip again in my mind!
All guests, friends and relatives attended the wedding, which we will never forget. We enjoyed a beautiful orthodox church ceremony, the reception which followed in one of the oldest historic hotels in Venice, and a few sunny days in the beautiful city.
Today's Kitchen Stories's dessert is dedicated to them and their just born baby boy!

Ingredients (4 servings)

  • 2 pastry puff
  • some corn flour
Spread a little cornstarch to our table and carefully open a puff pastry. Make it level with a rolling pin. Cut rectangular pieces measuring 8×12 cm/ 3"×5". Repeat with the other sheet. We need a total of 12 rectangular pieces of puff pastry.
Spread a large baking sheet on an oven pan and place the cut pieces of puff pastry boring them with a fork in several places. Cover with a second sheet of baking paper like a sandwich and press it so it has good contact with the pastry. This way it will not swell too much.
Preheat the oven to 180°C/ 350° F/ Gas Mark 4 and bake until lightly golden, for 15'-20'.
Remove the pan from the oven and sprinkle with a little icing sugar using a sieve.

For the filling

  • 400gr/ 14 oz strawberries
  • 4 tbsp icing sugar
  • juice of ½ lemon
  • 300gr/ 10 oz double cream
  • zest of ½ lemon
Clean and wash the strawberries. In a blender, put half the amount of strawberries with the juice of ½ lemon and 2 tablespoons powdered sugar. Beat well until pulped. Strain with a fine sieve to remove seeds.
Beat the cold whipping cream with the remaining 2 tablespoons powdered sugar and the lemon zest, until the cream get tight.
Cut the remaining half of the strawberries into thin slices.


Place a puff pastry on top and pour in a thick layer of whipped cream. Over the cream place a few sliced ​​strawberries and pour a couple tablespoons of strawberry syrup.
Repeat for a second layer. Cover with a third piece of pastry, sprinkle some icing sugar and decorate with sliced ​​strawberries.
The preparation of puff pastry takes time and you should be careful to not overcook it because it gets hard. For greater convenience and faster process you can buy pastry ready for millefeuille.