ميلي فوي

Place puff pastry sheets on a lined tray and sprinkle sugar on both sides.

Cover with parchment and place another tray on top for light pressure.

Bake until golden and crisp, then let cool fully.

In a saucepan, whisk sugar, flour, and cornstarch.

Gradually add milk and cream while whisking.

Add egg yolks, then vanilla, and whisk well.

Cook on medium-low until thickened, then strain.

Add butter, cover with plastic touching surface, and cool.

Fold cooled custard with whipped cream.

Layer puff pastry, cream, and berries; repeat.

Finish with pastry and dust with powdered sugar.

Chill 30–60 minutes before cutting and serving.