Method

Prepare the Pastry

• Preheat the oven to 200 °C.
• Roll the puff pastry into a 20 cm × 28 cm rectangle.
• Cut into 8 even rectangles.
• Place on a lined baking tray and chill in the fridge for at least 15 minutes — this helps it keep its shape.
• Brush with eggwash and bake until golden and puffed (about 15–17 minutes).
• Remove from oven and let cool.

Macerate the Strawberries

• Slice the strawberries about 3–4 mm thick.
• Toss with 2 Tbsp icing sugar and orange juice.
• Let sit for 30 minutes to 1 hour to draw out the juices.

Make the Cream

• In a bowl, mix the mascarpone with the orange zest and 1–2 Tbsp icing sugar.
• Gently fold through the lightly whipped cream until combined.
• If not using right away, cover and chill in the fridge

Assemble the Mille-Feuille

• Carefully slice each baked pastry rectangle into 3 thin layers.
• On the base layer, spoon or pipe on the mascarpone cream.
• Add a layer of juicy strawberries.
• Repeat for the middle layer.
• Top with the final pastry layer.
• Dust with icing sugar before serving.