Strawberries and Cream Mille Feuille

INGREDIENTS

1 sheet frozen puff pastry, thawed

all-purpose flour

coconut yogurt - I used cocojune (you can also use whipped cream)

strawberries, sliced

vanilla extract

granulated sugar

METHOD

Preheat oven to 400 degrees F.

Lightly sprinkle some flour on a cutting board and rolling pin.

Place the thawed puff pastry on the cutting board and use the rolling pin to roll it into a thin sheet (it should almost be transparent).

Place the puff pastry on a parchment-lined baking sheet and use a fork to prick the puff pastry all over. Place another piece of parchment over the puff pastry followed by another baking sheet (this will weight down the pastry to prevent it from puffing up too much). Put in the oven and bake for about 15 minutes or until the pastry is golden brown and crisp.

While the pastry is baking, add sliced strawberries, a splash of vanilla extract, and a sprinkle of sugar to a bowl. Mix and set to the side.

Depending on the coconut yogurt you use, you might need to add some sweetener like sugar or maple syrup. I used cocojune which isn’t tart (I didn’t add any sweetener because I like my desserts on the less sweet side, but I definitely could have added a splash of maple syrup).

Once pastry is done cooking, use a sharp knife to cut into squares or rectangles. Allow pastry to cool.

Take one square and spread a layer of coconut yogurt using a knife.

Sprinkle on some sliced strawberries.

Then, take another puff pastry square and spread it with coconut yogurt. Place this square on top of the strawberries, cream side down.

Top with another layer of cream and strawberries (optional).

Enjoy!