Rhubarb & strawberry mille-feuille

By gstark

Ingredients

• Ingredients
• Nutrition
• 1 bunch rhubarb, washed, ends trimmed, cut into 5cm lengths diagonally
• 2 x 250g punnets strawberries, washed, hulled, halved
• 55 g (1/4 cup) caster sugar
• 2 tsp rosewater
• 8 sheets Antoniou filo pastry
• 50 g butter, melted
• 1 tbs brown sugar
• 1 tbs almond meal
• 1 x 250g ctn creme fraiche
• 2 tbs icing sugar mixture
• 1 tsp vanilla bean paste
• Icing sugar mixture, to dust

Details

Servings 1
Adapted from taste.com.au

Preparation

Step 1

Stir fry

2 tbs icing sugar mixture

Icing sugar mixture, to dust

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Preheat oven to 150°C. Place the rhubarb and strawberries in a roasting pan and sprinkle over the caster sugar. Roast in oven, turning once, for 30 minutes or until rhubarb is tender and syrup thickens slightly. Transfer to a heatproof bowl and add the rosewater. Set aside for 15 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 3 hours to chill.

Meanwhile, increase oven temperature to 180°C. Line 2 baking trays with non-stick baking paper. Place filo on a clean work surface. Cover with a clean tea towel, then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Sprinkle with 1 teaspoon of brown sugar and 1 teaspoon of almond meal. Top with another filo sheet and lightly brush with butter. Continue layering with remaining filo, butter, sugar and almond meal. Use a small sharp knife to cut the filo stack lengthways into three 10cm-thick lengths. Cut each length into six 5.5cm rectangles (you should have eighteen 5.5cm x 10cm rectangles). Place on the lined trays. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown and crisp. Set aside on trays to cool.

Combine the creme fraiche, icing sugar and vanilla in a bowl.

Place a filo rectangle on each serving plate. Spread with half the creme fraiche mixture. Spoon over half the strawberry mixture. Continue layering with remaining filo, creme fraiche mixture and strawberry mixture, finishing with a layer of filo. Dust with extra icing sugar and serve immediately.

You can prepare this recipe to the end of step 3 up to 1 day ahead. Store the strawberry and creme fraiche mixtures covered in the fridge. Store the filo in an airtight container. Continue from step 4 just before serving.

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