DifficultyBeginner

All happiness depends on a delicious Mille-Feuille 💛

Almond and Raspberries Mille-Feuille

Yields8 Servings
Prep Time35 minsCook Time10 minsTotal Time45 mins

Ingredients:
 4 sheets of phyllo pastry
 1 cup sliced almonds
 First Choice Caramel Dessert Topping
 2 cups First Choice Custard
 2 tbsp cornflower
 3 drops of almond essence
 100 g First Choice Butter, melted
 1 cup raspberries

Directions:
1

Preheat the oven to 180°C.

2

Brush the first layer of phyllo with melted First Choice Butter and sprinkle a layer of almonds and drizzle lightly with caramel topping.

3

Put another layer on top of the first layer. Brush with First Choice Butter, sprinkle with almonds and drizzle caramel topping.

4

Repeat until you have added all 4 layers.

5

Cut into 4x8 cm rectangles and pack rectangles in a baking tray lined with baking paper.
.

6

Bake for about 10 minutes or until golden brown.

7

Whisk the First Choice Custard, cornflour and almond essence together until smooth.

8

Heat in a small pot on medium heat while continuing to whisk. Whisk for about 5 minutes until the custard thickens.

9

Wait for it to cool down completely and then spoon into a piping bag with a large nozzle.

To Assemble:
10

Pipe the custard into a phyllo rectangle.

11

Carefully place the raspberries on the custard.

12

Top with another phyllo rectangle.

13

Dust with a bit of icing sugar.

Ingredients

Ingredients:
 4 sheets of phyllo pastry
 1 cup sliced almonds
 First Choice Caramel Dessert Topping
 2 cups First Choice Custard
 2 tbsp cornflower
 3 drops of almond essence
 100 g First Choice Butter, melted
 1 cup raspberries

Directions

Directions:
1

Preheat the oven to 180°C.

2

Brush the first layer of phyllo with melted First Choice Butter and sprinkle a layer of almonds and drizzle lightly with caramel topping.

3

Put another layer on top of the first layer. Brush with First Choice Butter, sprinkle with almonds and drizzle caramel topping.

4

Repeat until you have added all 4 layers.

5

Cut into 4x8 cm rectangles and pack rectangles in a baking tray lined with baking paper.
.

6

Bake for about 10 minutes or until golden brown.

7

Whisk the First Choice Custard, cornflour and almond essence together until smooth.

8

Heat in a small pot on medium heat while continuing to whisk. Whisk for about 5 minutes until the custard thickens.

9

Wait for it to cool down completely and then spoon into a piping bag with a large nozzle.

To Assemble:
10

Pipe the custard into a phyllo rectangle.

11

Carefully place the raspberries on the custard.

12

Top with another phyllo rectangle.

13

Dust with a bit of icing sugar.