Strawberry-raspberry Napoleons (milles Feuilles)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !)
• 2 eggs, beaten to blend (glaze)
• 2 cups chilled whipping cream
• 1 1/2 tablespoons icing sugar
• 3/4 teaspoon vanilla extract
• 3 1/2 cups lemon curd
• 2 pints strawberries, thinly sliced
• 3 pints raspberries
• 8 egg yolks
• 1 1/4 cups superfine sugar
• 1 cup fresh lemon juice
• 5 lemons, zest of, grated
• 1/2 cup butter

Recipe

• 1 preheat oven to 400°f.
• 2 roll each pastry sheet out on lightly-floured surface to thickness of ¼ inch. cut out 8, 6 x 3 inch rectangles. set on baking sheet and brush with egg glaze, ensuring egg doesn’t drip down sides of pastry (this will inhibit a good rising in the oven). bake until crisp and brown, about 12-14 minutes. using serrated knife, split pastry in half horizontally.
• 3 beat cream, vanilla extract and 1 ½ tblsps icing sugar to stiff peaks.
• 4 for lemon curd: beat yolks and sugar until pale and thick, about 5 minutes. blend in juice and zest, add butter. set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes. (can be prepared 1 week ahead).
• 5 assemble just before serving: spread bottom of each plate with ¼ to 1/3 cup lemon curd. set bottom half of pastry in center of plate. spread pastry with thin layer of curd. cover with about 1 inch of whipped cream. top with other half of pastry. spread with thin layer of curd. cover with about 1 inch of whipped cream. decorate with overlapping slices of strawberry. scatter raspberries over lemon curd on plate. dust with icing sugar and serve immediately.