Strawberry and Rhubarb Millefeuille Recipe

Ingredients:

• 1 box puff pastry sheets, thawed
• 1 lb strawberries, hulled and sliced
• 1 lb rhubarb, sliced
• 1 cup sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry sheets to 1/4-inch thickness. Cut into 12 rectangles, and place on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until golden brown. Remove from oven and let cool.
3. In a saucepan, combine the strawberries, rhubarb, sugar, cornstarch, and water. Cook over medium heat for 10 to 15 minutes, or until the fruit is tender and the mixture has thickened. Remove from heat and let cool.
4. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. To assemble the millefeuille, place one rectangle of puff pastry on a plate. Spoon a layer of the strawberry and rhubarb mixture on top of the pastry. Add a dollop of whipped cream on top of the fruit mixture. Place another rectangle of pastry on top, and repeat the process until all the pastry rectangles have been used. Finish with a layer of whipped cream on top.
6. Chill the millefeuille in the refrigerator for at least 30 minutes before serving.

Verdict:

This strawberry and rhubarb millefeuille recipe is a perfect summer dessert that is both sweet and tangy. The combination of the crisp puff pastry, the juicy strawberries and tart rhubarb, and the creamy whipped cream is absolutely delicious and sure to impress your guests.

Serving Suggestions:

Serve the millefeuille chilled, garnished with fresh strawberries and a dusting of powdered sugar. This dessert pairs perfectly with a glass of chilled white wine or a scoop of vanilla ice cream on the side.