Strawberry-Raspberry Napoleons (Milles Feuilles)

• 1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !)
• 2 eggs, beaten to blend (glaze)
• 2 cups chilled whipping cream
• 1 12 tablespoons icing sugar
• 34 teaspoon vanilla extract
• 3 12 cups lemon curd
• 2 pints strawberries, thinly sliced
• 3 pints raspberries
• 8 egg yolks
• 1 14 cups superfine sugar
• 1 cup fresh lemon juice
• 5 lemons, zest of, grated
• 12 cup butter

1. Preheat oven to 400F.
2. Roll each pastry sheet out on lightly-floured surface to thickness of 1/4 inch.
3. Cut out 8, 6 X 3 inch rectangles.
4. Set on baking sheet and brush with egg glaze, ensuring egg doesnt drip down sides of pastry (this will inhibit a good rising in the oven).
5. Bake until crisp and brown, about 12-14 minutes.
6. Using serrated knife, split pastry in half horizontally.
7. Beat cream, vanilla extract and 1 1/2 tblsps icing sugar to stiff peaks.
8. For lemon curd: Beat yolks and sugar until pale and thick, about 5 minutes.
9. Blend in juice and zest, add butter.
10. Set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes.
11. (can be prepared 1 week ahead).
12. Assemble just before serving: Spread bottom of each plate with 1/4 to 1/3 cup lemon curd.
13. Set bottom half of pastry in center of plate.
14. Spread pastry with thin layer of curd.
15. Cover with about 1 inch of whipped cream.
16. Top with other half of pastry.
17. Spread with thin layer of curd.
18. Cover with about 1 inch of whipped cream.
19. Decorate with overlapping slices of strawberry.
20. Scatter raspberries over lemon curd on plate.
21. Dust with icing sugar and serve immediately.

pastry, eggs, chilled whipping cream, icing sugar, vanilla, lemon curd, pints strawberries, pints raspberries, egg yolks, sugar, lemon juice, lemons, butter

Taken from www.food.com/recipe/strawberry-raspberry-napoleons-milles-feuilles-90531 (may not work)