Strawberry Mille Fieulle

Strawberry Mille Fieulle


4 filo pastry sheets
½ tsp vanilla paste
50g butter, melted
1 punnet strawberries, sliced lengthways other berries can also be used in season
250g mascarpone
300ml cream, lightly whipped


Preheat oven to 200C.

Brush the first sheet of filo with melted butter then layer another sheet and continue with this method until 4 sheets have been used. Cut each sheet in half lengthways and then each half into 6 rectangle shapes of 150 x 60mm, taking care to trim the edges of the pastry to keep them all a uniform shape and size. Brush the top layer lightly with melted butter and sprinkle with icing sugar. Place on 2 baking trays and bake for 5 minutes or until golden. Leave to cool. Makes 12 pieces.

Put the mascarpone and cream in a mixing bowl and mix well. Finally stir through the vanilla paste and place mixture into a piping bag fitted with a large round nozzle.

Lay one piece of filo pastry on the bottom and using the piping bag, pipe a layer of vanilla cream on top, layer the strawberries, dust with icing sugar then place another sheet of filo and repeat the process again. Finally dust with icing sugar. Repeat the process until all the sheets have been used.

Serves 4