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https://www.philly.com.au/recipe/mille-feuille-with-stone-fruit/
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Mille Feuille with Stone Fruit
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Mille Feuille with Stone Fruit
15 Mins
Prep time
15 Mins
Cooking time
Serves
4
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What you need
1 sheet frozen butter puff pastry, thawed
2 nectarines or peaches, each cut into 6 wedges
2-3 tablespoons pure icing sugar, for dredging
250mls PHILADELPHIA Cream for Desserts, double cream alternative
Pure icing sugar, extra, for dusting
How to make it
CUT the pastry into 8 rectangles and place on a lightly greased baking tray and prick well with a fork. Bake in a hot oven 2000C for 6-8 minutes or until crisp and golden. Cool on a wire rack.
COAT nectarine slices thickly with icing sugar then chargrill or cook in a nonstick frypan until golden on both sides. Set aside to cool.
SPREAD the PHILLY over 4 pieces of pastry, top with nectarines and sandwich with remaining pastry, then dust with icing sugar. Serve immediately.
Recipe or Meal Type
Desserts |
Entertaining
Cuisines
French
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