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Passionfruit & strawberry mille-feuille
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Effortlessly create impressive layers in no time with this quick and easy recipe.
Ingredients:
  • 1 sheet (25 x 25cm) frozen ready-rolled reduced-fat puff pastry, just thawed
  • 3 x 125g Vanilla Creme Fruche
  • 80ml (1/3 cup) passionfruit pulp
  • 250g punnet strawberries, washed, hulled, thinly sliced
  • Icing sugar, to dust
Instructions:
  • 1. Preheat your oven to 190°C. 2. Line a baking tray with non-stick baking paper. 3. Cut the pastry sheet into four 8 x 12cm rectangles and place them on the lined tray. 4. Bake in the oven for 10-12 minutes until puffed and golden. 5. Let the pastry cool briefly. 6. Slice each pastry piece in half horizontally using a serrated knife.
  • In a large bowl, mix together the Fruche and 2 tablespoons of passionfruit pulp.
  • Layer half of the pastry pieces with the creamy Fruche mixture, then add a generous amount of fresh strawberries and a drizzle of the remaining passionfruit pulp. Place the remaining pastry pieces on top, and finish off with a dusting of icing sugar before serving.

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