Preheat oven to 200 degrees C (390 degrees F). Line a large baking pan with a sheet of parchment paper.

Extend the puff pastry sheets and roll them gently if needed. Cut the sheets into more or less equal rectangles and arrange them into the prepared pan.

Bake for 10-15 minutes or until golden brown and puffed. Remove from oven and let cool for 15-20 minutes.

With a serrated knife cut horizontally each rectangle into two equal layers.

Line the baking pan with a new sheet of baking paper and arrange some of the halved layers on it. The layers should be placed with the cut side upwards (the browned side downwards). Bake for about 15 minutes, with only the top heat of the oven turned on, until the pastry layers become golden. Remove them from the oven and let cool until room temperature.

Repeat the process with the remaining halved layers.

In small saucepan over medium heat combine strawberries, 50 g sugar and cornstarch. Stir continuously until the mixture thickens. Remove from heat and set aside.

In a medium bowl beat the eggs. Add flour and vanilla and mix until combined (the mixture probably won’t become homogeneous but this is ok).

In a medium saucepan combine milk and 80 g sugar. Place the pan over medium heat. Add the egg mixture and stir continuously with a whisk, until the mixture starts simmering. Keep whisking until it starts to thicken.

Remove from heat and add the strawberry mixture. Stir until well combined, then return to the heat and whisk until thick and creamy.

Let the strawberry cream cool until room temperature (you can even refrigerate it) before assembling the Millefeuilles.

Place one layer of pastry on a plate and evenly spoon strawberry cream on top. Cover it with another layer and more strawberry cream. Finish with a third layer of pastry and cream. Sprinkle sliced almonds over the Millefeuille. Top with fresh strawberries and confectioners sugar.

Assemble the rest of the Millefeuilles following the same process. Refrigerate for 1-2 hours. Before serving sprinkle additional sliced almonds and confectioners sugar on top.