Miniature Millefeuilles

I had some extra puff pastry dough, so this seemed like a nice dessert to make. In French, it literally means 'thousand sheets', and according to Wiki, "it is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam."

Well, I didn't have enough time to make the pastry cream (refer to my other posts for recipes), so I used mascarpone and apricot preserves instead. The mascarpone was a nice creamy fill-in; went well with the apricot.

Millefeuilles

- Pepperidge Farm puff pastry sheets
- Mascarpone cheese
- apricot preserves

1. Cut 1" circles out of the puff pastry.
2. Bake at 425 degrees F for 10-15 minutes.
3. Slice in half.
4. Add preserves, mascarpone.
5. Dust with confectioner's sugar.
6. Voila.

Millefeuilles waiting to get their filling.

Millefeuilles waiting to get eaten.