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Milles Feuilles with Strawberry Meringue
This easy strawberry Mille-Feuille recipe is a magnificent dessert with French roots.
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3, 30 cm x 40 cm filo pastry sheets
60 g unsalted butter
60 g caster sugar
300 g fresh raspberries
600 g Carte D'Or Eton mess ice cream
icing sugar for dusting
Pre-heat oven to 190c/170c fan.
Melt the butter.
Cut each sheet of filo pastry in half to get two sheets measuring 30cm x 20cm and six in total.
Brush first sheet with butter, sprinkle with caster sugar and place another sheet on top and repeat the same for all the sheets.
Now cut into twelve rectangles and place them on a baking sheet. Bake for about 6-10 minutes, turning them in halfway, until nicely crowned and crisp. Careful not to burn!
When ready to serve, for each portion, add the ice cream in the middle of two filo rectangles and garnish them with strawberries. Finish by dusting with icing sugar.