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Strawberry Mille Feuille

makes 4
dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan, can easily be gluten-free
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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 4
Course: Dessert, tea time
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 1 sheet ready rolled puff pastry
  • 2 tbsp caramel powder see notes
  • 150 g dairy-free cream cheese I use Oatly Creamy spread
  • 2-4 tbsp icing sugar
  • 1 tsp vanilla paste
  • 12-16 medium sized strawberries

Method
 

  1. Preheat the oven to 180 degrees centigrade
  2. Unroll the puff pastry and cut into 12 rectangles approx 12cm x 4cm
  3. Place these spread apart on a lined baking sheet and place another baking sheet on top. Bake for 15 minutes, then remove the top sheet and return to the oven for a further 10 minutes until golden and crisp.
  4. If using the caramel powder, immediately sprinkle this evenly over the cooked pastry and return to the oven for another 3-5 minutes, until a light caramel layer has formed.
  5. Cool on a wire rack
  6. Meanwhile, make the cheesecake cream by whisking together the cream cheese and the icing sugar and vanilla. taste and add more sugar if desired. Either place in a piping bag or if spreading, keep in a bowl.
  7. Slice the strawberries, except for two which will be halved for decoration on the top of the pastries
  8. Pipe (or spread) some cream onto one layer of pastry, top with strawberry slices, place another layer of pastry on top and repeat. You will end up with a pastry that has three layers of pastry.
  9. Dust the top with icing sugar, add an extra blob of cream and place a half strawberry on top.
  10. Keep these pastries in the fridge until ready to eat, and they’re best eaten on the day they’re made, or at a push the next day!

Notes

Melt 100g caster sugar until your desired golden colour (this is easiest if you do it in two stages, melting one half to a golden colour, then adding the second half and repeating), stir in 10g dairy-free butter and 1 tsp vanilla paste. Pour onto some baking paper and leave to cool and set. Once fully cold, break into shards and then whizz in a food processor to make a fine powder. This powder keeps for ages in a airtight container and add a lovely colour and flavour to many baked items.