Millefeuille with Fresh Berries and Kiwi

Preheat an oven to 400°F (200°C). Thaw the puff pastry sheet according to the package directions. Line a baking sheet with parchment paper.

Place the puff pastry sheet on a lightly floured work surface. Unfold the pastry and lay flat. Following the indentation from one of the folds, cut a strip of pastry about 3 1/2 by 10 inches (9 by 25 cm), then cut crosswise into two even pieces. (Re-wrap and refreeze the remaining two-thirds of the pastry sheet to save for another use.) Place the pastry pieces on the prepared baking sheet. Using a fork, prick the pastry evenly all over.

Bake until just golden, about 15 minutes. Transfer to a wire rack and let cool.

Meanwhile, in a small bowl, combine the cream and granulated sugar. Beat with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.

Carefully split each piece of puffed pastry horizontally into 2 layers, making 4 layers in all. Place 1 layer on a plate. Spoon a third of the whipped cream over the pastry, then arrange half of the kiwi slices over the cream. Place a second layer of the pastry over the kiwis, spoon on another third of the cream and half of the berries. Place a third layer of pastry over the berries, spoon on most of the remaining cream and arrange the remaining kiwi slices over the cream. Top with the remaining pastry layer, the final spoonful of whipped cream and the last of the berries. Dust the top with confectioners’ sugar, garnish with mint sprigs and serve immediately. Serves 2.

Adapted from Williams Sonoma Newlywed Cookbook (Weldon Owen, 2016)