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Prep time:

20' (+30')

Cooking time:




Wine pairing:

Panizzi Passito di Toscana IGT

Mille-feuille with strawberries and kiwi

Cut each roll of puff pastry in two, spread them on a baking tray, sprinkle with a little sugar and put them in the oven. Bake at 200° C for 20 minutes.

Separately, whip the cream and prepare the fruit: wash and cut the strawberries into slices; peel and cut the kiwis. Remove the sheets from the oven and let them cool. At this point, spread the cream with the pieces of fruit on one of the sheets, top with a new one and repeat. After adding the last layer, level the cream and decorate with slices of kiwi and strawberries. Before serving, let the cake rest in the fridge for half an hour.

2 rolls of puff pastry, 2 dl of whipping cream, 2 kiwis, 3 boxes of strawberries, 50 g of sugar.