Berry millefeuille

Name: Berry millefeuille
Yield: 8 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry thawed; eggs yolk only; honey to taste; 250.00 ml cream fresh, whipped; 125.00 ml fromage frais or cream cheese; 300.00 g berries; icing sugar for dusting

8 servings

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By Food24 November 03 2009

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Ingredients (7)

400.00 g	puff pastry — thawed
	eggs — yolk only

FILLING

	honey — to taste
250.00 ml	cream — fresh, whipped
125.00 ml	fromage frais — or cream cheese
300.00 g	berries
	icing sugar — for dusting

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Method:

Roll pastry out lightly and cut to neaten edges. Cut into 8 squares, brush with egg yolk and bake according to packet instructions, on an oiled baking sheet.
The pastry should be a good golden colour. Allow to cool.
FILLING: Mix honey, cream and cheese together and gently fold in berries. Halve each pastry square carefully, using a sharp knife.
Spread filling generously on cut sides of 8 halves and top with other 8 halves, cut side down.
Dust with icing sugar and serve.