Italian Millefoglie

Instructions

1. Prepare the pastry
   Preheat the oven to 200°C (390°F). Roll out the puff pastry sheets to about 3mm thickness. Cut each sheet into three equal rectangles. Place them on baking sheets lined with parchment paper. Prick all over with a fork to prevent excessive rising. Brush with beaten egg and sprinkle lightly with granulated sugar.
2. Bake the pastry layers
   Bake in the preheated oven for 15-18 minutes until golden brown and crisp. Place another baking sheet on top of the pastry while baking to keep it flat. Once baked, remove from the oven and let cool completely on a wire rack.
3. Prepare the cream filling
   In a large bowl, whip the heavy cream until soft peaks form. In another bowl, mix the mascarpone with powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until well combined. Refrigerate for at least 30 minutes to firm up.
4. Prepare the berries
   Wash and hull the strawberries, then slice them. Mix all berries with 2 tablespoons of granulated sugar and let them macerate for about 15 minutes. Drain any excess liquid.
5. Assemble the millefoglie
   Place one pastry rectangle on a serving plate. Spread a generous layer of cream mixture on top, about 1cm thick. Arrange some of the berries over the cream. Drizzle with a little honey. Top with another pastry rectangle and repeat the layering process. Finish with the final pastry rectangle on top.
6. Final touches
   Dust the top generously with powdered sugar. Sprinkle with lemon zest. Decorate the top and sides with remaining cream and berries. Refrigerate for at least 1 hour before serving to allow the layers to set.