Macadamia and Mixed Berry Mille FeuillesServes 4.
- 4 sheets filo pastry
- melted butter
- 1/2 cup finely chopped raw macadamias
- 1/4 cup caster sugar
To Serve:
- sweetened crane fraiche, double cream or fresh ricotta
- honey roasted or butter candied macadamias
- mixed berries
- icing sugar
Lay a sheet of filo pastry on a clean, dry work surface. Brush lightly with butter, lay on another sheet, brush again and scatter with half the raw macadamias and castor sugar. Lay another 2 sheets on top, brushing each with butter. Sprinkle top with remaining macadamias and castor sugar. Cut stack into 12 triangles and place on a lined baking tray. Bake at 175oC for 10-12 minutes or until golden brown. Transfer to a wire rack to cool. To serve, place a filo triangle on each plate, top with a spoon of cream and scatter with a few berries and honey roasted macadamias. Repeat, then top with last triangle. Dust Mille Feuille with icing sugar just before serving.
� Recipe & photo courtesy of Australian Macadamia Society
� Recipe & photo courtesy of Australian Macadamia Society
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