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Millefeuille

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• Flour, for dusting
• 100g hazelnuts or pecan nuts
• 8 sheets phyllo pastry
• 3-4 tbsp (45-60ml) butter, melted
• Icing sugar, for dusting
• 400g mixed fresh berries, hulled and halved
• 2 tbsp (30ml) castor sugar
• 1 handful fresh basil, finely sliced
• ½ cup (125ml) full-fat yoghurt, chilled
• 1 tub (250ml) cream, whipped, chilled
• ½ tsp (3ml) vanilla extract

Preparation method

  1. Preheat oven to 180°C.
  2. Pop nuts into a small blender, and process until finely chopped (but not powdered).
  3. Brush a sheet of phyllo with butter, top with a thin layer of hazelnuts and dust with icing sugar. Repeat to create a 4 layered stack, ending with a nut and icing sugar layer.
  4. Pop on a greased baking tray, and cut into 6 evenly sized rectangles.
  5. Repeat with remaining phyllo (you should end up with 12 rectangles).
  6. Bake for 15 minutes, or until golden. Cool.
  7. Mix berries, castor sugar and basil, and marinate for 10 minutes.
  8. Mix yoghurt, cream and vanilla, and chill.
  9. To assemble, place 4 pastry shapes on a plate. Top with cream mixture and berries. Repeat with another phyllo layer, and top with cream and berries.
  10. Dust with icing sugar, and serve immediately.