Recipe Passionfruit & strawberry mille-feuille : Practical and Delicious

Recipe Passionfruit & strawberry mille-feuille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Passionfruit & strawberry mille-feuille. You are currently reading Recipe Passionfruit & strawberry mille-feuille : Practical and Delicious. This recipe is the creation of the chef Alison Roberts. Recipe Passionfruit & strawberry mille-feuille requires 10m, cook 10m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

It looks like the layers take ages to make, but this recipe is surprisingly quick and easy.

Ingredients:

5 Ingredients

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  1 sheet (25 x 25cm) frozen ready-rolled reduced-fat puff pastry, just thawed
  
  
  


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  3 x 125g Vanilla Creme Fruche
  
  
  


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  80ml (1/3 cup) passionfruit pulp
  
  
  


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  250g punnet strawberries, washed, hulled, thinly sliced
  
  
  


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  Icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190°C. Line a baking tray with non-stick baking paper. Cut the pastry sheet into four 8 x 12cm rectangles. Place the pastry on the lined tray. Bake in oven for 10-12 minutes or until puffed and golden. Set aside to cool slightly. Use a serrated knife to cut the pastry pieces in half horizontally.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, combine the Fruche and 2 tablespoons of the passionfruit pulp in a large bowl.
  
  
  


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  Step 3
  
  
  
  
  Spread half the pastry pieces with Fruche mixture. Top with strawberries and drizzle with remaining passionfruit pulp. Top with remaining pastry pieces and dust with icing sugar to serve.
  
  
  

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