Another ‘sweet-treat cheat’ Mini-Mille-Feuille

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Apricot Crowns

Back in January I showed you how to make Apricot Crowns (method and recipe here) – an easy to make but great looking  finger-buffet dessert I created.

Earlier this month I did a demo for our local WI on making these and two other finger-buffet desserts – and now I am going to share another one of them with you.

These finger-buffet desserts are also ‘cheats’ in that they are really quite easy – but look and taste as if they have taken ages to achieve!

This one, like the apricot crowns, uses all-butter puff pastry. I use the ready made – not because I cannot make puff pastry but because this is one thing that I think the machines do better – besides I do not have all day –  and making puff pastry properly Takes All Day!

I also use ready-rolled puff pastry – not because I cannot roll my own – but because our local branch of Tesco (as in this is the only one of the two local supermarkets that does the All-Butter puff pastry at all – and I do want butter) – does not do the blocks … only the ready rolled!

So here goes! To make Mini Mille Feuille:DSCF0119

Mini Mille-feuille – makes 48

1 pack All Butter Puff pastry (ready rolled)
Half pint double cream – whipped
Half jar of seedless raspberry jam

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Top and base – two halves of same rectangle of puff pastry

Method:
Take out puff-pastry – roll to flatten only.
Measure – trim to discard wavy edges – you should be able to make 48 rectangles of 2” x 1”  from the sheet at 12″ x 8″
Cut with a sharp knife and place on greased baking tray in hot oven (200 degrees C fan – 220 standard)
Bake for 10 mins or until risen and golden.
Remove from oven – slice open sideways, tipping tops to one side, return to oven for 2 mins to crisp soft pastry.
Remove and leave to cool.
When cool spread a little jam on the base of each one.
Using a piping bag with insert but no piping nozzle, pipe along inside of top section.
Place on top of the jammed base and set onto serving dish
Finely dust with icing sugar when all completed – YUM!

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Mini-Mille-feuille

Two bites and they are gone!

Ideal if you are having a party, the pastry pieces can be made up well before (even frozen if a long, long time before)  and just finished off in the afternoon (they’ll keep well enough in the fridge til the evening)  Great if you’ve been asked to ‘bring a pud’ to a finger-buffet – as they look stunning and soon get snapped up!

Has anyone tried the Apricot Crowns already? How did it go?

Do you have a favourite dessert that you always like to make?

Do share, you know I love to hear from you

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