Mille Feuille with Stone Fruit

Mille Feuille with Stone Fruit
15 Mins
Prep time
15 Mins
Cooking time
Serves 4

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

  1. 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.
  2. COAT nectarine slices thickly with icing sugar then chargrill or cook in a nonstick frypan until golden on both sides. Set aside to cool.
  3. SPREAD the PHILLY over 4 pieces of pastry, top with nectarines and sandwich with remaining pastry, then dust with icing sugar. Serve immediately.