HOW TO MAKE A CRISPY LAYERS OF PUFF PASTRY FOR MILLE-FEUILLE (*)
 
Prep time
Cook time
Total time
 
(*) made with shop-bought puff pastry!
AUTORE:
TIPO DI RICETTA: Dessert
CUCINA: Francese
PORZIONI: 12
INGREDIENTI
  • 1 roll of puff pastry (rectangular, cold and rolled out)
  • 2 tablespoons of castor sugar
  • 1 tablespoon of water
  • 1 teaspoon of extra virgin olive oil
COME PROCEDERE
  1. Preheat the oven to 200°C.
  2. Cover a baking sheet with some baking paper greased with a dab of extra virgin olive oil.
  3. Transfer the puff pastry to it.
  4. Use a cookie cutter (Ø cm 8) to cut small disks out of the puff pastry.
  5. Dab a little water on their surface, sprinkle uniformly with a tablespoon of castor sugar and cover with baking paper.
  6. Put another baking sheet on the puff pastry (in this way it won’t swell) and bake for approximately 12-15 mins.
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  9. Remove from the oven and gently turn the disks upside down.
  10. Dab again a little water on their surface, sprinkle uniformly with a tablespoon of castor sugar and cover with baking paper.
  11. Finally, put another baking sheet on the puff pastry and bake again for about 8-10 mins.
  12. Leave the disks to cool on a wire rack at room temperature.
NOTE
Try this recipe for easy raspberry and hazelnut mousse millefeuille which can be made a day in advance of serving.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/come-fare-base-millefoglie/