Raspberry Millefeuille

Raspberry Millefeuille, 10.0 out of 10 based on 2 ratings

This Raspberry Millefeuille is utterly delicious, filled here with raspberries and cream. Millefeuille means a thousand leaves, which refers to the layers of crisp flaky puff pastry.

By Jane, Yorkshire, 46

Method:

• Preheat the oven to 200°C / 400°F / Gas Mark 6
• Cut the pastry into three strips (length ways)
• Turn up the edges with a sharp knife
• Cook for 15 minutes until golden and well risen
• Leave to cool on a wire rack
• Meanwhile, place 200g (8oz)  rapsberries in a bowl and add 10ml (2tsp) icing sugar, crush with a fork and stir gently
• In a separate bowl whisk the cream until it’s standing in soft peaks
• Sieve the remaining icing sugar into a bowl. Add a squeeze of lemon juice and mix to a smooth paste
• Place one of the pastry slices on a plate and spread with half of the raspberry puree, then half of the cream
• Repeat
• Top with the remaining piece of pastry
• Pour over the icing
• Decorate with the remaining raspberries
• Chill for 20 minutes
• Slice and serve!

Comments:

Use a sharp serrated knife to slice

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