Serves 6.r
1 sheet puff pastry, thawed
1 egg, lightly beaten
1 ½ cups strawberries, thinly sliced
Juice of half a lemon
1 tablespoon granulated sugar
1 cup heavy cream
Confectioner's sugar, for dusting
Sprig of mint, for garnish
r
Preheat the oven to 375 degrees. Unfold the puff pastry onto a cutting board and cut it in half lengthwise. Transfer it to a rimmed baking sheet, and prick it evenly with a fork. Brush the pastry with the beaten egg, and the place it in the oven and bake for approximately 20 minutes. While baking, combine the strawberries, lemon juice, and sugar in small bowl and set aside. Make the whipped cream by whisking it in a bowl until soft peaks form.
r
Take the pastry out of the oven. Using a serrated knife, cut one of the rectangles in half horizontally to create two thin layers. Place the uncut pastry on a plate to use as the base and top it with half the whipped cream and one-third of the strawberries. Repeat with the remaining ingredients to create two more layers, topping it with just the strawberries. Dust the mille-feuille with confectioner's sugar and garnish with a sprig of mint.
