Ingredients
Method
1.Preheat oven to 200°C. Lightly spray a baking tray with oil.
2.Lightly spray pastry with oil; fold in half. Cut pastry into six rectangles. Place on tray; bake for 5 minutes or until golden. Cool.
3.Meanwhile, combine ricotta, 3 teaspoons of the sifted icing sugar, rind and juice in a bowl.
4.Place a pastry rectangle on a serving plate; lightly spread a quarter of the ricotta mixture over pastry, top with a quarter of the strawberries. Repeat layer, finishing with a third pastry rectangle.
5.Repeat Step 4 to make a second mille feuille; sprinkle mille feuilles with the remaining sifted icing sugar to serve.
To avoid the mille feuille slipping around the plate, place a dab of the ricotta mixture under the first pastry rectangle. It will hold the pastry in place. You need to assemble these mille feuilles just before serving or the pastry will go soggy. You can use any seasonal fruit such as raspberries and blueberries, thinly sliced stone fruit, or sliced seedless grapes or fresh figs.
Note
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