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Berry millefeuille

Ingredients 8
Servings 8


  • 400
    frozen puff pastry, thawed
  • egg yolk
  • honey to taste
  • 250
    cream, whipped
  • 125
    fromage frais or cream cheese
  • 300
    fresh berries or soft fruit of your choice
  • icing sugar for dusting


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.

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