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Mini Millefeuille
Appears in
Published 1999
Thinly roll out 1 quantity puff pastry and stamp out 16 circles using a 4.5 cm cutter. Prick the pastry all over and bake at 220°C for about 5 minutes, until golden. Cool on a wire rack. Cut them in half, add a filling and possibly a topping to create a delicious bite-sized treat.
Finishing Touches
Sandwich with warmed blackcurrant, raspberry or apricot preserve and cream. Dredge with icing sugar and brand with a pattern using a hot metal skewer. If desired, top with a raspberry and tiny chocolate leaf or crystallized mint sprig before serving.
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