Strawberries & Cream Mille Feuilles


2 square sheets store bought puff pastry

2 Tbsp icing sugar

⅓ cup strawberry compote or jam

Tatua Dairy Whip

1 cup fresh strawberries, sliced

Zest of 1 orange

Extra icing sugar, to finish


  1. Preheat oven to 180°C. Carefully lay the pastry onto a lined trays. Prick with a fork, dust with icing sugar, and lay a separate piece of greaseproof paper on top. Top with an additional baking tray to weight the pastry.
  2. Place into the oven, and bake for 15-20 minutes until golden and caramelised. Carefully transfer to a cooling rack, and leave to cool for 5-10 minutes.
  3. Using a sharp bread knife, carefully cut each cooked pastry sheet into 8 rectangles.
  4. To assemble the mille feuille, lay one piece of pastry down and spread with compote or jam. Lay sliced strawberries on top, then squirt a layer of Tatua Dairy Whip and sprinkle with orange zest. Work quickly to repeat the layers, then top with a final piece of pastry. Dust with icing sugar, top with squirt of Dairy Whip and a strawberry slice, then serve immediately.
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