Pistachio Millefeuille with Strawberries and Vanilla and Mascarpone Cream

Layered crisp filo pastry discs with creamy vanilla mascarpone, fresh strawberries, chopped pistachios, and a smooth berry coulis dessert.

Vegetarian Dessert Pastry Dinner Party Strawberries Pistachios

Estimated Nutrition

Calories

1331.1

kcal / serving

5324.5 kcal total

Carbs

126.6g

per serving

506.4 g total

Fat

86.1g

per serving

344.2 g total

Protein

19.2g

per serving

76.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

for the filling

200

Caster Sugar

for sprinkling

tbsp

Caster Sugar

for the coulis

Dairy

125

Mascarpone

125

Double Cream

whipped until soft peaks form

160

Butter

chopped and softened, plus extra for greasing

piece

Egg White

lightly whisked until frothy

Fruits

200

Raspberry

frozen or fresh

piece

Strawberry

hulls removed, halved, for the coulis

GrainsCereals

sheet

Filo Pastry

ready-made

NutsSeeds

piece

Vanilla Pod

seeds only

200

Pistachio

roughly chopped

Method

Assemble by layering pastry discs with cream and strawberries, finishing with a pastry disc and a drizzle of coulis.

Blend raspberries, strawberries, and sugar until smooth, then strain through a sieve to create the coulis.

Cut 12 discs from the pastry, sprinkle with sugar, bake for 2-3 minutes to melt, then top with pistachios.

Preheat the oven to 200°C and mix the butter with the egg whites.

Fold the mascarpone, double cream, sugar, and vanilla seeds together and chill in a piping bag for 30 to 60 minutes.

Layer four sheets of filo pastry on a greased tray, brushing each layer with the butter and egg mixture.

Repeat the layering process for the remaining four sheets to create a second stack.

Bake the pastry stacks for 2-3 minutes until golden-brown and then let them cool.