Crisp Berry Mille-Feuille

Crisp Berry Mille-Feuille
10 Mins
Prep time
16 Mins
Cooking time
Serves 6

What you need

  • 8 sheets filo pastry
  • 80g butter, melted
  • ¼ cup raw sugar
  • 250g tub PHILADELPHIA Light Spreadable Cream Cheese
  • ¼ cup icing sugar
  • rind of 1 lime
  • 1 cup thickened cream, whipped to stiff peaks
  • 400g can mixed berries in syrup, drained and syrup reserved
  • 1 tablespoon custard powder

How to make it

  1. BRUSH 4 sheets of filo with butter and sprinkle with sugar. Layer the buttered sheets over one another and cut the layered sheet into 6 squares. Cut each square in half to form triangles. Place triangles onto a baking paper lined baking tray. Bake at 180°C for 2-3 minutes or until crisp and golden. Allow to cool. Repeat with remaining sheets, butter and sugar.
  2. WHISK together the PHILLY, sugar and rind until combined. Fold through the cream.
  3. PLACE 2 triangles onto a serving plate, top with PHILLY mixture and berries. Combine custard powder and a little reserved juice in a small saucepan to form a paste. Stir through remaining juice and cook over low heat until juice has thickened slightly. Drizzle sauce over berries and top with another 2 triangles. Serve immediately.