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Mille-feuille of rhubarb and fresh raspberries Recipe

Mille-feuille of rhubarb and fresh raspberries Recipe
Method
  • 1

    Peel the rhubarb and cut in to small pieces/cubes. Peel the apples, remove the core and dice the flesh.

  • 2

    Melt 50g butter in a saucepan then add the rhubarb and apple. Add the sugar, cover and cook for 30 minutes. Add the honey, mix well and then cook until all the liquid has evaporated.

  • 3

    Preheat the oven to 220°C.

  • 4

    Cut each sheet of filo pastry into rectangles. Brush a little melted butter on a rectangle, sprinkle with icing sugar and then top with a second sheet of filo. Brush with butter and sprinkle with icing sugar. Repeat this process until you have 3 filo stacks for each person. Place the filo stacks on a baking tray, transfer to the oven and cook for 4 minutes at 220°C.

  • 5

    Allow the filo pastry to cool before assembling your mille-feuille.

  • 6

    Assemble the mille-feuilles by spreading a layer of rhubard and apple compote on to a filo sheet, top with a second filo sheet. Create a layer of fresh raspberries and finish with a third filo sheet. Dust with icing sugar to serve.

Chef's tip

«Garnish your plates with a few slices of fresh apple and some red fruit drizzle.»

An attractive mille-feuille of rhubarb and apple compote with fresh raspberries.

Rate this recipe :

(13 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

  • Difficulté  Hard

Ingredients for people

  • Rhubarb : 1 kg
  • Apple(s) : 2 whole
  • Caster sugar : 50 g
  • Unsalted butter : 70 g
  • Fresh raspberries : 200 g
  • Honey : 10 g
  • Filo pastry sheet(s) : 3 whole
  • Icing sugar : 20 g
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