Pastries Dessert Recipes - Lemon Mille Feuille Recipe

Ingredients

• 375g/1 packet of puff pastry, thawed if frozen

•  225g/2/3 cup apricot jam

• 60m/4 tbsp water

• 300ml/1 1/4 cups double cream

• 300ml/1 1/4 cups lemon curd

• lemon juice

• crystallized lemon slices and angelica leaves, to decorate

---

Method:

1. Roll out the pastry thinly and cut two 23 cm/9 in rounds. Using a small tea plate, cut out the centre to leave two rings. Place on dampened baking sheets and bake in a preheated oven at 220C/425F/gar mark 7 for about 10 minutes until risen, crisp and golden.

2. Meanwhile, re-knead the inner circles, roll out and cut into a 23 cm/9 in round. Cut some stars, half moons or other shapes out of the trimmings and place beside the pastry round on a dampened baking sheet.

3. Bake for about 15 minutes until crisp and golden. Transfer all the pastry pieces to wire racks to cool.

4. When cold, warm the apricot jam a and water in a saucepan. Place the complete on a serving plate and brush with a little jam. Top wit the remaining ring. Brush with more jam and arrange the pastry shapes round the top. Brush again with any remaining glaze. Whip the cream until peaking and reserve about a third for decoration.

5. Fold the lemon curd into the remainder and spike with lemon juice, if liked. Spoon into the pastry ring. Decorate with the remaining whipped cream, crystallized lemon slices and angelica leaves and chill until ready to serve.