Millefeuille Recipe

225 g/8 oz Puff Pastry

150 ml double (heavy) or whipping cream
45 ml/3 tbsp raspberry jam (conserve)

Icing (confectioners') sugar, sifted

Method:

Roll out the pastry (paste) to about 3 mm thick and cut into three equal rectangles. Place on a dampened baking (cookie) sheet and bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes until golden. Cool on a wire rack. Whip the cream until stiff. Spread the jam over the top of two of the pastry rectangles. Sandwich together the rectangles with the cream, topping with any remaining cream. Serve sprinkled with icing sugar.