Neven Maguire's King Strawberry Millefeuille

INGREDIENTS

• 1 Packet Simply Better All Butter Puff Pastry
• 2 Tbsp. Icing Sugar, extra for dusting
• 2 Cartons Simply Better Irish Original Cream Cheese
• 1 Carton Simply Better Single Source Irish Jersey Cream
• 4 Tbsp. Simply Better Handmade Strawberry & Marc De Champagne Preserve
• 1 Carton Simply Better Irish King Strawberries, hulled and sliced

METHOD

1. Cut the pastry into three equal pieces and then lightly flour the work surface. Take each piece and roll it out to a rectangle that is about 14 x 25cm. Put on to two baking sheets lined with parchment paper, then dust with 1 Tbsp. of the icing sugar and chill for 30 minutes.
2. Preheat the oven to 200°C (400°F/Gas Mark 6). Put a sheet of parchment paper on top of the pastry rectangles and then cover with another baking sheet. Bake for 25-30 minutes until crisp and golden brown.
3. Remove from the oven and leave it to cool a little, then carefully lift off the baking sheet and peel off the parchment. Slide each pastry rectangle on to a chopping board and using a large sharp knife and a ruler, trim down each rectangle to 12 x 24cm in size. Brush off any excess crumbs with a pastry brush. Leave to cool.
4. Softly whip the cream cheese, cream and remaining 1 tbsp. of icing sugar, then transfer half to a disposable piping bag and snip off the corner (or you can spread on with a spatula). Spread half of the strawberry preserve on to one piece of the pastry and then either pipe blobs or spread half of the cream mixture right up to the edges. Top with half of the strawberries and dust with a little icing sugar. Repeat these steps, refilling the bag when you need to, then finish with the rest of the strawberries and a dusting of icing sugar.