Wild young berry millefeuille
| Recipe By: | Jacques Erasmus |
| Serves: | 6 |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 250 g Organic unrefined brown sugar
- A pinch salt and black pepper
- 250 g fresh berries, to garnish
- 4 Tbsp (To serve) icing sugar
- 2 cups whipping cream
- 1 Free range egg, lightly beaten with a little milk
- 500 g ready-made puff pastry
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- On a clean work surface, lay out the puf-pastry and cut into four rectangular shapes.
- Transfer to a baking sheet and lightly brush with the beaten egg. Bake for 20 minutes, or until golden.
To make the berry compote:
- In a saucepan over a medium to low heat, gently bring all the ingredients to the boil.
- Simmer for 20 minutes, or until thickened and syrupy, then allow to cool.
To serve:
- Whip the cream until stiff, then fold in half the berry compote.
- Layer sheets of puff pastry, the creamy compote mixture and extra berry compote.
- Dust with icing sugar and serve immediately.
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