Tuesday, July 03, 2007

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.


- 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.


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