- Raspberry Mille Feuille.jpg (30.89 KiB) Viewed 494 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 8
No nutritional information available.
Ingredients
- 320g (11½oz) packet all-butter puff pastry, ready rolled
- 2 tbsp whole milk
- 300ml (10fl oz) double cream
- 2 tbsp no-sugar icing sugar
- Zest of 1 orange
- 1 tsp vanilla extract
- 250g (9oz) fresh raspberries
- Extra no-sugar icing sugar, for dusting
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Cut pastry into 16 rectangles, place of a baking tray. Brush with a little milk, prick all over with a fork then place in the fridge for 15 minutes.
3. Put the pastry in the oven and bake for 18 - 20 minutes, until puffed up, golden and baked through. Remove from oven and leave to cool.
4. In a bowl, whip the cream till thick and spreadable with the icing sugar and orange zest and vanilla, pipe or spread onto 8 of the pastry bases. Scatter over the raspberries, put lid on top of each one, sprinkle with the extra icing sugar. Serve immediately.
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