4 Serves
78 Mins
Preheat your oven to 200°C. On a clean surface, use a rolling pin to roll out the puff pastry to an even thickness.
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PalestinianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
67 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
90 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
5 g / 20 gCholesterol
160 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Cut the pastry into uniform rectangles using a knife or pastry cutter, then place them on a baking sheet lined with parchment paper.
Bake the pastry rectangles in the preheated oven for 15-20 minutes until they are golden brown and crisp, then remove and let them cool completely on a wire cooling rack.
Transfer the pastry cream into a piping bag fitted with a tip.
Assemble the dessert by piping neat layers of pastry cream between the cooled pastry sheets, stacking them carefully.
Dust the top of the assembled Mille-Feuille generously with powdered sugar and serve immediately.
12
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Chinese
Indian