Desserts should always have that wow factor, and raspberry millefeuilles is incredibly simple to prepare, yet looks and tastes absolutely stunning. By lightly dusting the top of the pastry with icing sugar it caramelises the top and allows all the layers to separate into the ‘thousand leaves’ that give the dessert its name. This pastry looks prettiest dotted with raspberries, but blueberries or blackberries would also work well. If you are looking for an amazingly good looking dessert, one that will definitely impress your guests without you spending hours in the kitchen, then raspberry millefeuilles is what you need. Fresh fruit perfectly combines with whipped cream, making this dessert rich and fresh at the same time. This millefeuilles recipe will have everyone thinking they came from a high-end patisserie.
2 sheets store-bought frozen puff pastry
50 g caster sugar
30 g icing sugar, plus extra for dusting
30 g finely chopped pistachios
2 tablespoons Calvados (apple brandy)
300 ml whipped cream
400 g raspberries
To prepare the raspberry millefeuilles reheat oven to 200°C. Line 2 large baking trays with baking paper, place 1 sheet of puff pastry on each. Dust pastry with caster sugar. Bake for 8 minutes, then place a heavy tray on top of pastry to prevent it rising too much. Bake for another 5 minutes. Using a palette knife, carefully turn out pastry onto a second baking tray lined with baking paper. Dust with 10 g of the icing sugar. Bake for 6-8 minutes or until glazed. (If the edges brown too quickly, brush them with a little water.) Set aside to cool.
Meanwhile, mix the pistachios with the remaining icing sugar. Whisk the Calvados into the cream, then mix in the pistachios. Cut pastry into thirds, then halves, using a serrated knife. Place 8 pieces of pastry on a dish, and spread each with some pistachio cream. Top 4 of the creamed pastry pieces with raspberries, then place the 4 remaining creamed pastry pieces on top. Layer with more raspberries, and top with the remaining pastry without cream. Dust with extra icing sugar and finally serve your raspberry millefeuilles.