Recipe

Strawberry and orange mille feuille

This beautiful light and fruity dessert pairs sweet strawberries, tart oranges and creamy ricotta with crunchy, golden puff pastry. It's easy to make and tastes brilliant.

May 31, 2009 2:00pm
  • 15 mins preparation
  • 5 mins cooking
  • Makes 2 Item
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Ingredients

Strawberry and orange mille feuille
  • cooking-oil spray
  • 1 sheet fillo pastry
  • 1/3 cup (80g) low-fat ricotta
  • 1 tablespoon icing (confectioners') sugar
  • 1/2 teaspoon finely grated orange rind
  • 3 teaspoon orange juice
  • 325 gram strawberries, sliced thinly

Method

Strawberry and orange mille feuille
  • 1
    Preheat oven to 200°C. Lightly spray a baking tray with oil.
  • 2
    Lightly spray pastry with oil; fold in half. Cut pastry into six rectangles. Place on tray; bake for 5 minutes or until golden. Cool.
  • 3
    Meanwhile, combine ricotta, 3 teaspoons of the sifted icing sugar, rind and juice in a bowl.
  • 4
    Place a pastry rectangle on a serving plate; lightly spread a quarter of the ricotta mixture over pastry, top with a quarter of the strawberries. Repeat layer, finishing with a third pastry rectangle.
  • 5
    Repeat Step 4 to make a second mille feuille; sprinkle mille feuilles with the remaining sifted icing sugar to serve.

Notes

To avoid the mille feuille slipping around the plate, place a dab of the ricotta mixture under the first pastry rectangle. It will hold the pastry in place. You need to assemble these mille feuilles just before serving or the pastry will go soggy. You can use any seasonal fruit such as raspberries and blueberries, thinly sliced stone fruit, or sliced seedless grapes or fresh figs.

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