这是转Plum Café论坛天使头发MM的方子,因为我没烤箱,做不成,所以只能借用别人的图片了ㅜ_ㅜ看起来已经很好吃的样子...(口水吧嗒吧嗒)

Strawberry Mille-Feuille
Serving size: unspecified
Cooking time: Less than 30 minutes
INGREDIENTS
原料
1 sheet ready rolled butter puff pastry（1张叠被子的酥皮）
icing sugar, for sprinkling（糖粉装饰用）
150 mls cream（150ML 鲜奶油）
1.5 tablespoons caster sugar（1.5大勺白糖）
150 mls mascarpone（150ML MASCARPONE，我用了CREAM CHEESE代替）
1 punnet of strawberries, hulled and quartered（草莓备用）
½ cup flaked almonds, toasted（少量杏仁片备用）


METHOD
Preheat the oven to 200°C. Cut pastry in half and then each half into four. Prick with a fork and sprinkle liberally with icing sugar.
（烤箱预热到200度，把酥皮一分为8，用小叉叉出点点来，这样烤的时候就会比较平，表面撒少量糖粉）

Place on a large baking tray and weigh down with another tray. Bake for 8-10 minutes or until very golden. (They need to be very well cooked otherwise they will be soggy and oily). Remove from the oven and set aside to cool.
（烤盘上铺油纸，排列整齐，并在上面压上另外一个烤盘，为的就是不让酥皮蓬起来，烤10分钟-我延长到了15分钟，要烤的很金黄才可以，取出待凉）

Beat the cream, caster sugar together until soft peaks form. Lightly beat the mascarpone and fold through the cream.
（打发奶油，拌入糖，稍微打发CHEESE，并拌入奶油里，我后来加了点烤熟的杏仁粒进去，又多了层口感，很香）-本来是用黄油要煮一下杏仁的，我怕肥，省略了

Place a piece of pastry onto a clean surface and spread evenly with the cream mixture. Place a layer of strawberries on top of the cream cut side down and push them into the cream a little. Top with another pastry sheet and repeat with some Jam and a layer of strawberries. Top with strawberries and dust with icing sugar. Serve.
（一层酥皮一层奶油，一层酥皮一层果酱加草莓，再加层酥皮，上面放草莓装饰，并洒糖粉）象盖小高搂一样，不要让它倒了哦

暂时做不成,只能等房子弄好添置家电之后才能动手了...馋啊~~~还有今天看见一韩国的Flash挺可爱,最后截取下来做成现在这个菜谱版的模版了^0^