Recipe Rhubarb & strawberry mille-feuille : Practical and Delicious

Recipe Rhubarb & 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 Rhubarb & strawberry mille-feuille. You are currently reading Recipe Rhubarb & strawberry mille-feuille : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Rhubarb & strawberry mille-feuille requires 3h 30m, cook 45m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This elaborate and impressive French dessert recipe is perfect for your next dinner party. Featuring delicious stewed fruit, rich cream and flaky pastry, this is mille-feuille is heavenly.

Ingredients:

12 Ingredients

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  1 bunch rhubarb, washed, ends trimmed, cut into 5cm lengths diagonally
  
  
  


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  2 x 250g punnets strawberries, washed, hulled, halved
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  2 tsp rosewater
  
  
  


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  8 sheets filo pastry
  
  
  


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  50g butter, melted
  
  
  


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  1 tbsp brown sugar
  
  
  


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  1 tbsp almond meal
  
  
  


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  1 x 250g ctn creme fraiche
  
  
  


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  2 tbsp icing sugar mixture
  
  
  


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  1 tsp vanilla bean paste
  
  
  


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  Icing sugar mixture, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 150°C. Place the rhubarb and strawberries in a roasting pan and sprinkle over the caster sugar. Roast in oven, turning once, for 30 minutes or until rhubarb is tender and syrup thickens slightly. Transfer to a heatproof bowl and add the rosewater. Set aside for 15 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 3 hours to chill.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, increase oven temperature to 180°C. Line 2 baking trays with non-stick baking paper. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Sprinkle with 1 teaspoon of brown sugar and 1 teaspoon of almond meal. Top with another filo sheet and lightly brush with butter. Continue layering with remaining filo, butter, sugar and almond meal. Use a small sharp knife to cut the filo stack lengthways into three 10cm-thick lengths. Cut each length into six 5.5cm rectangles (you should have eighteen 5.5cm x 10cm rectangles). Place on the lined trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and crisp. Set aside on trays to cool.
  
  
  


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  Step 3
  
  
  
  
  Combine the creme fraiche, icing sugar and vanilla in a bowl.
  
  
  


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  Step 4
  
  
  
  
  Place a filo rectangle on each serving plate. Spread with half the creme fraiche mixture. Spoon over half the strawberry mixture. Continue layering with remaining filo, creme fraiche mixture and strawberry mixture, finishing with a layer of filo. Dust with extra icing sugar and serve immediately.
  
  
  

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