Preparation

Roll the puff pastry at 3 mm thickness and cut them into rectangles and bake at 180 degree Celsius for 20 minutes.

Puree the strawberries in a blender and add it to the whip cream.

Cut strawberries into quarters.

Assemble the mille feuille in layers and dust with icing sugar and keya cinnamon between and top of layers.

Ingredients:

• Puff Pastry - 200 gms
• Icing Sugar - 50 gms
• Whipped Cream - 250 gms
• Strawberry Fresh - 250 gms
• Keya Cinnamon Powder - A Bottle