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Mandarin & vanilla mille-feuille

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 sheets (25 x 25cm) frozen butter puff pastry, just thawed
  • 55g (1/4 cup) caster sugar
  • 2 tablespoons fresh mandarin juice
  • 2 tablespoons water
  • 1 vanilla bean, split lengthways, seeds separated
  • 3 mandarins, peeled, segmented, seeded
  • 250ml (1 cup) double cream
  • Icing sugar, to dust


  • 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet into 4 squares. Place on the tray. Top with another sheet of non-stick baking paper and another baking tray. Bake for 8 minutes. Turn trays upside-down and bake for a further 4-5 minutes or until the pastry is crisp and golden. Repeat with the remaining pastry. Set aside to cool.
  • 2
    Meanwhile, place the sugar, mandarin juice and water in a small saucepan over medium-low heat. Add the vanilla bean and seeds. Cook, stirring, for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until the syrup thickens slightly. Add the mandarin and cook, stirring occasionally, for 3 minutes or until mandarin softens slightly. Set aside to cool. Discard vanilla bean.
  • 3
    Divide half the pastry among serving plates. Top with half the cream and mandarin mixture. Top with the remaining pastry, cream and mandarin mixture. Dust with icing sugar.

Source: taste.com.au


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