Easy Mille Feuille with Peach & Raspberry
Quick, easy and thoroughly impressive looking peach melba dessert that can made using any fresh seasonal fruit, or out of season you can use tinned fruit.
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Servings: 4 servings
Calories: 866kcal
Equipment
- 2 Baking sheets
- Baking parchment or silicone liner
- Piping bag
- Cutting board and knife
- measuring spoons
Ingredients
- 1 sheet ready roll puff pastry
- 250 g marscapone cheese
- 180 ml double cream
- 50 g icing sugar
- 1 teaspoon vanilla extract
- 1 jar peaches in brandy syrup (or use regular tinned peaches or fresh)
- 125 g fresh raspberries
- 2 small amaretti biscuits (crushed)
Instructions
- Preheat oven to 200C/180CFan/390F. Line a baking sheet with baking paper or use a silicone mat.
- Roll out the puff pastry and slice into half vertically and then slice each strip into rectangles - so you end up with 8 rectangles. (This recipe serves 4 but you can make them smaller if you choose).
- Place the rectangles of pastry on the lined baking sheet and then top with a layer of baking parchment. Now lay another baking baking sheet on top, weighted down with more trays so the pastry bakes flat.
- Place in the preheated oven and bake for 25-30 minutes. Remove from oven and set the pastry aside on a wire rack to cool completely.
- While the pastry is cooling, place the mascarpone cheese, double cream, icing sugar and vanilla extract into a large bowl and whisk using a hand mixer until the mixture thickens and is ready to pipe.
- Place the mascarpone mixture into a piping bag.
- To assemble the peach melba, start with a sheet of pastry, then using a piping bag, pipe kisses of the marscapone cream over the pastry. Top the cream with a layer of raspberries.
- Add another layer of pastry and top again with piped cream.
- Drain the peaches well and slice thinly. Add a final layer of peaches on top of the piped cream.
- Finally scatter over the crushed amaretti biscuits and drizzle over some syrup from the peaches, if using jarred or tinned peaches. Serve immediately.
Notes
It is really important to weight down the pastry when baking in the oven, otherwise the pastry will puff up and you won't get that flat sheet of crisp pastry.
Once baked, allow the pastry to cool completely before layering up with the mascarpone cream mixture. If the pastry if warm it will only melt the cream.
You can prepare the puff pastry rectangles up to 2 days in advance and keep in an airtight container ready for use when guests arrive.
You can also make the mascarpone cream the day before and keep in an airtight container in the fridge and whisk through when ready to use.
Nutrition Facts
Easy Mille Feuille with Peach & Raspberry
Amount Per Serving
Calories 866
Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 34g213%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 114mg38%
Sodium 211mg9%
Potassium 175mg5%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 20g22%
Protein 11g22%
Vitamin A 1674IU33%
Vitamin C 10mg12%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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