Berry Bliss Mille-Feuille

1Preheat your oven to 400°F (200°C).

2Roll out the puff pastry sheets (1 package) on a lightly floured surface to about 1/8 inch thick. Cut them into rectangles (about 3x5 inches) and place them on a baking sheet lined with parchment paper.

3Prick the pastry rectangles with a fork to prevent them from puffing up too much during baking. Bake in the preheated oven for 15-20 minutes or until golden brown and crisp. Remove from the oven and let cool completely.

4In a small saucepan, combine the blueberries, raspberries, lemon juice (1 tablespoon), cornstarch (1 tablespoon), and water (¼ cup). Cook over medium heat, stirring gently until the mixture thickens and the berries start to break down, about 5-7 minutes. Remove from heat and let cool.

5In a mixing bowl, whip the heavy cream (1 cup) with the powdered sugar (½ cup) and vanilla extract (1 teaspoon) until soft peaks form. Be careful not to overwhip.

6To assemble the mille-feuille, place one layer of puff pastry on a serving plate. Spread a layer of whipped cream over it, followed by a layer of the berry mixture. Repeat this process with another layer of puff pastry, more whipped cream, and berries. Top with a final layer of puff pastry.

7Dust the top layer with powdered sugar (½ cup) and garnish with fresh mint leaves. Serve immediately or refrigerate until ready to serve.