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Filo Millefeuille with Oranges
- Serves
8
- Difficulty
Medium
By Tessa Kiros
Published 2004
This always reminds me of Athens and the avenues lined with orange trees. I have also made this with pomegranates, juicing one or two and following the same method for the orange sauce here. Or use both and scatter pomegranate seeds and orange slices around the plate: the colours look beautiful together.
Ingredients
5 3 60 g 2¼ o
Method
Slice the tops and bottoms off the oranges. To fillet the oranges, sit them on a board. With a small sharp knife, cut downwards to remove the skin and pith. Hold the orange over a bowl and remove the fillets by slicing in between the white pith. Remove the pips. You should be left with an orange ‘skeleton’. Put the fillets in the bowl and squeeze out the remaining juice from the skeletons, then