Strawberry Shortcake Mille-Feuille

Ingredients:

• 1 cup (200g) unsalted butter, softened
• 1/2 cup (100g) confectioners' sugar
• 2 cups (400g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (250ml) whole milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (120g) sliced strawberries
• 1 cup (120g) shortcake biscuits, crumbled

Instructions:

Make the Pastry Cream

1. In a medium saucepan, combine the milk, confectioners' sugar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from heat and stir in the softened butter until melted.
4. Let cool slightly before whisking in the egg and vanilla extract.

Assemble the Mille-Feuille

1. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch (3mm).
2. Cut into rectangles, about 6 inches (15cm) wide and 8 inches (20cm) long.
3. Spoon a layer of pastry cream onto one half of each rectangle.
4. Top with sliced strawberries and crumbled shortcake biscuits.

Fold the Pastry

1. Fold the other half of the pastry rectangle over the filling, pressing gently to seal.
2. Place on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
3. Brush the tops with egg wash and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown.

Serve

1. Allow to cool slightly before serving.
2. Dust with confectioners' sugar and serve immediately.

Note: This recipe is an adaptation of the classic French pastry mille-feuille, but features strawberry shortcake as its main filling instead of traditional pastry cream. The result is a delightful twist on a classic dessert that combines the best of both worlds.