Recipe courtesy of Laura Calder
Blackberry Millefeuille
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 421
- Total Fat
- 37
- Saturated Fat
- 21
- Carbohydrates
- 21
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 4
- Cholesterol
- 111
- Sodium
- 71
- Total: 22 min
- Prep: 15 min
- Cook: 7 min
Ingredients
Phyllo layers:
2 sheets frozen phyllo pastry, thawed and cut in half
3 tablespoons clarified butter, melted
1 tablespoon maple sugar, brown sugar or white sugar
About 3 tablespoons/20 g finely chopped hazelnuts
Blackberry filling:
1 cup/250 ml heavy cream
Maple syrup, to sweeten
1 teaspoon vanilla extract
About 1 pound/450 g blackberries
Directions
- For the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
- For the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.