Peach and jam mille-feuille
Apr 27, 2013 2:00pm- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Peach and jam mille-feuille
- 825 gram can sliced peaches in syrup
- 2 sheets frozen puff pastry, thawed
- 1/2 cup flaked almonds
- 300 millilitre cream
- 1/3 cup raspberry jam
Method
Peach and jam mille-feuille
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1Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Drain peaches; reserve 1/3 cup syrup.
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2Cut each pastry sheet in half. Out each half into 3 rectangles (12 rectangles in total). Place pastry on prepared trays.
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3Sprinkle 4 rectangles with almonds. Bake pastry for 15 minutes or until golden, swapping trays halfway through cooking. Remove from oven. Using a tea-towel, press pastry gently to flatten.
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4与此同时,你sing an electric mixer, beat cream to soft peaks in a medium bowl. Combine reserved syrup and jam in a small saucepan over moderate heat. Cook and stir for 2-8 minutes or until well combined. Cool slightly.
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5To make each mille-feuille, place a piece of pastry on plate, top with one-eighth of cream and peaches. Repeat layers. Drizzle with jam mixture. Top with almond-crusted pastry. Serve at once.
Notes
Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream.
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