- Serves: 8
- Cook Time: 10 minutes
- Prep Time: 15 minutes plus chilling
- Effort: easy
- 500 g puff pastry
- plain flour, for dusting
- 300 ml double cream, or regular cream
- 150 g raspberry jam
- 350 g fresh raspberries, plus 50g to decorate
- icing sugar, for dusting
1. Preheat the oven to 220C/fan 200C/gas 7. Divide the puff pastry into four equal pieces, as each piece will be rolled and baked separately. On a work surface lightly dusted with flour, roll out each piece to 20 x 32cm, making sure it is nice and thin about 2mm.
2. Trim the edges with a knife dipped in hot water (to give a nice neat edge) before carefully lifting into the tin. Prick the pastry all over with a fork and chill in the fridge for 1015 minutes.
3. Bake in the oven for about 78 minutes or until crisp and golden in colour. Remove from the oven and allow to cool on a wire rack while you roll out and bake the next pastry layer. You may need to do this in batches, but the pastry will sit perfectly in the fridge once cut while youre baking the other sheets. Repeat until all four layers are baked and have been set aside to cool.
4. In a bowl, whip the cream until thick, then place in the fridge if you are not using it immediately.
5. To assemble the millefeuille, place one pastry layer on a serving plate and spread with a third of the whipped cream, then cover the cream with half the raspberries. Carefully spread the raspberry jam over the second pastry layer, then place on top of the previous layer and spread with another third of the whipped cream.
6. Add another layer of pastry and spread the remaining cream and raspberries on top of this. Finish with the last layer of pastry, dusting liberally with icing sugar and extra raspberries for decoration. Bring to the table to serve, cutting into squares as neatly as possible.
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