I really love millefeuille but I find the shop bought versions and even patisserie versions just far too sweet. I don’t like the iced topping and I also don’t tend to have time for the steps involved to make these perfect.
So here is an easy recipe that you can throw together very quickly. I’ve used Belvoir Rose and Raspberry Cordial and you could substitute this for whichever cordial you like. It needs to be a pretty thick and gloopy syrupy kind.
- 1 pack of all butter puff pastry – don’t use the other one as it is full of really horrible hyrdogenated fats
- 100ml double cream
- 250ml creme fraiche
- 3 tbsp Belvoir Rose and Raspberry Cordial plus more for drizzling
- 1 tsp rosewater
- 2 punnets of fresh raspberries
To make about 16
- Preheat the oven to 220C
- Line a large baking tray or two small ones with baking paper and set aside
- Roll the pastry out to about the thickness of a £1 coin – around 5mm
- Cut off any wobbly edges and then cut down the middle from top to bottom and then left to right so you have a cross.
- Cut from left to right on the bottom section and then the top section so you have eight rectangular pieces.
- Place these gently onto the baking tray and bake til golden brown – about 10 mins. They will be lovely and puffed up.
- Leave them to cool while you make the cream
- Measure out the double cream, cordial, creme fraiche and rosewater into a large mixing bowl and whip til you get a thick cream. It should not be stiff but it should be able to hold it’s on the whisk without dribbling off.
- Carefully take one of the pastry slice and tear off the top layer so you have two pieces.
- Spread the cream on the bottom piece, top evenly with some raspberries – I used about 6 per slice.
- Spread a little cream on top of the raspberries and then place the other pastry piece on top.
- Drizzle over with some more cordial and serve with more raspberries and fresh rose petals.