Mille-feuille

1. Preheat oven to 220 ºC. Gently unroll the pastry onto a lightly floured surface and cut into rectangles of about 12 cm x 7 cm, or a size to suit your serving plates. Bear in mind that the pastry shrinks slightly once cooked, so cut shapes slightly larger than the size you want. Place rectangles onto a baking sheet, brush with egg white and a light sprinkling of castor sugar.
2. Bake the pastry in preheated oven for 15 minutes, or until crisp and golden. Once cooled, split each rectangle of pastry into three. Reserve the sugared tops for the top of the mille-feuille.
3. Spread the two bottom layers with freshly whipped cream, sweetened with castor sugar. Place whole or halved strawberries on top of the cream. Place the layers on top of each other and finish off with the sugared tops. Place on serving plates and dust lightly with icing sugar.