Cherry and Cream Mille-Feuille

Photo by Simon Lambert

Preparation – 20 minutes

Cooking – 15–20 minutes

Skill – Medium

Serves – 6–8

Ingredients

• 1 sheet Heritage Bakers ready-rolled puff pastry 

• Icing sugar, for dusting

Filling

• 300 ml cream

• 1 tsp vanilla extract

• 2 Tbsp icing sugar, sifted

• ½ tsp Grand Marnier or orange liqueur (optional)

• 1½ cups fresh or well-drained tinned cherries, pitted

Method

1. Preheat oven to 200 °C (fan 180 °C) and line a large baking tray.

2. Cut the puff pastry into 8 even rectangles and place on the tray, leaving space between each piece.

3. Dust generously with icing sugar and bake for 15–20 minutes, or until puffed, crisp and golden.

4. Transfer to a rack and cool completely.

5. Once cooled, carefully split each rectangle horizontally into three thin layers using a sharp serrated knife.

6. Whip the cream with vanilla, icing sugar and Grand Marnier (if using) until soft peaks form.

7. To assemble, layer pastry, a generous spoonful of whipped cream and cherries. Repeat with remaining layers, finishing with pastry on top.

8. Dust with icing sugar before serving.

Tip: The pastry layers can be baked a day ahead and stored in an airtight container. Assemble just before serving for the best texture.

Recipe by Alison Lambert