Raspberry-millefeuille

Raspberry millefeuille

Flaky pastry layered with fresh whipped cream, tangy-sweet raspberry coulis and soft fresh fruit

By , 06 June 2018

(13 votes)

Raspberry millefeuille
  • Cook: 40 Mins
    plus cooling

  • Serves: 10

  • Price: 61p per serving

Nutritional Info
Each 114g serving contains
  • Energy

    1264KJ

    302KCAL

    15%
  • Fat

    19.4g

    med

    28%
  • Saturates

    10.8g

    high

    54%
  • Sugars

    6.4g

    med

    7%
  • Salt

    0.25g

    low

    4%
of your reference intake.
Typical energy values per 100g: 1109kJ/265kcal.
Ingredients
  • 375g pack Asda Ready Rolled Light Puff Pastry
  • 30g icing sugar, plus extra to dust
  • 250g raspberries
  • 300ml tub Asda Best of British Fresh Whipping Cream
  • 170g tub Asda Fat Free Greek Yogurt
  • 1tsp vanilla bean paste
  • 15g shelled pistachios, roughly chopped
Method
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Line a large baking tray with nonstick baking paper.

  • Unroll the pastry and cut in half lengthways so you get 2 long rectangles. Put onto the tray and prick all over with a fork. Dust with a little of the icing sugar and bake for 25-30 mins, until risen and golden. Set aside to cool fully.

  • To make the coulis, mash half the raspberries with a fork and transfer to a small pan. Stir in 20g of the icing sugar and 1tbsp water. Bring to a gentle simmer and cook, stirring, for 3 mins or until the mixture thickens. Sieve the coulis to remove the seeds, then set aside to cool completely.

  • Whisk the whipping cream into soft peaks then stir through the yogurt, the remaining 10g icing sugar and the vanilla bean paste until combined.

  • When the pastry layers have cooled, divide the cream mixture between both pieces, spreading it in a thick layer. Dot with the remaining fresh raspberries and drizzle with a little of the coulis. Sprinkle over the chopped pistachios, dividing between the two layers then add a light dusting of icing sugar. Stack one of the layers on top of the other.

  • Serve immediately with the remaining coulis on the side to drizzle over.