Ingredients:

• *Recipe Courtesy of Mami Camilla Cooking School*
• 1 box of frozen puff pastry, defrosted
• Cut the puff pastry into 3 equal-sized pieces. Roll out each piece until paper-thin and about size of baking tray. Place dough on greased trays; pierce dough with fork along the surface. Bake for 12-15 minutes in a 400 degree oven until lightly browned. Remove pastry sheets to large serving platter.
• CUSTARD
• 1 liter milk
• Skin of 1 lemon
• 400 grams sugar
• 200 grams flour
• 8 egg yolks
• ½ liter cream
• 200 grams small strawberries, half sliced, half whole
• Powdered sugar, for assembly
• In saucepan, combine milk and lemon zest. Bring to boil over medium heat. Meanwhile, in another saucepan, combine sugar, flour and egg yolks. Whisk until blended.
• When the milk has boiled, removed lemon skins with a strainer. Gradually add milk to sugar mixture, whisking continuously to blend. Cook over low heat, stirring continuously until the mixture thickens. Remove from the heat; pour into bowl to cool.
• Whip cream until it forms peaks. Slowly fold about half into the custard mixture. Add sliced strawberries.
• ASSEMBLY
• Using a spatula, spread layer of custard on one of pastry sheets. Add another sheet of pastry and another layer of custard. Repeat for all 3 pastry sheets. Once assembled, use very sharp knife to neat pastry edges.
• Dust with powdered sugar. Using a pastry bag, edge pastry with remaining whipped cream. Arrange whole strawberries in cream.