Millefeuille With Fig And Orange Cream

Golden pastry triangles layered with a decadent mascarpone, orange, and vanilla cream, topped with fresh figs and cherry syrup.

Vegetarian Dessert Fruit Pastry

Estimated Nutrition

Calories

1185

kcal / serving

1185 kcal total

Carbs

112.4g

per serving

112.4 g total

Fat

78.2g

per serving

78.2 g total

Protein

14.5g

per serving

14.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

sheet

Puff Pastry

ready-rolled

Icing Sugar

for sprinkling

Icing Sugar

for the filling

CondimentsSauces

Cherry Syrup

canned, to serve

Dairy

Mascarpone Cheese

Double Cream

Fruits

0.5

piece

Orange

zest only

piece

Fig

sliced

NutsSeeds

0.5

piece

Vanilla Pod

seeds only

piece

Basil

fresh leaves, torn

Method

Preheat the oven to 180°C.

Layer the pastry and cream mixture repeatedly on the plate, ending with a pastry layer.

Split the cooled pastry triangles in half horizontally.

Arrange the sliced figs on a serving plate.

Combine mascarpone, cream, orange zest, vanilla, icing sugar, and basil in a bowl.

Sprinkle the pastry with icing sugar and bake for 6 minutes until golden-brown.

Cut three triangles from the pastry and place them on a non-stick baking tray.

Drizzle cherry syrup around the edges of the plate to decorate.