Mille-feuille with almonds and raspberries
Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.
INGREDIENTS
1 1/3 cups (330ml) milk
4 egg yolks
½ cup (110g) caster sugar
2 tablespoons plain flour
1 tablespoon cornflour
1 teaspoon vanilla extract
50g butter
1 tablespoon honey
2 sheets fillo pastry
1/3 cup (55g) toasted blanched almonds, chopped finely
¾ cup (180ml) thickened cream
300g raspberries
METHOD
Bring milk to a boil in medium saucepan. Combine egg yolks, sugar, flours and vanilla in medium bowl; gradually whisk in hot milk. Return custard mixture to same pan; stir, over heat, until mixture boils and thickens. Return custard to same bowl, cover; refrigerate about 1 hour or until cold.
Meanwhile, combine butter and honey in same cleaned pan; stir, over
low heat, until smooth.
Preheat oven to moderately hot. Grease two oven trays.
Brush one fillo sheet with half of the honey mixture; sprinkle with nuts. Top with remaining fillo sheet; brush with remaining honey mixture. Cut fillo stack into 7cm-squares; place squares on prepared trays. Bake, uncovered, in moderately hot oven about 5 minutes or until browned lightly. Cool 10 minutes.
Meanwhile, beat cream in small bowl with electric mixer until soft peaks form; fold into cold custard mixture. Place one pastry square on each serving plate; top each with one heaped tablespoon of the custard mixture and a few raspberries. Place second pastry square on each; repeat with another layer of custard and raspberries then top each with third pastry square. Serve mille-feuilles with remaining raspberries; dust with icing sugar, if desired.
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