Blueberry and lemon millefeuille


  • 1 lemon, finely grated zest and a squeeze of the juice
  • 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
  • 25g/1oz icing sugar
  • 165ml/5½fl oz whipping cream
  • 200g/7oz (or 1 punnet) blueberries
  • 250g/9oz shop-bought puff pastry
  • 115g/4oz icing sugar, plus extra for dusting

1. Line a large baking tray with greaseproof paper. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges straight. It should be super thin, as thin as you can get it, without stretching the pastry. 2. Cut ...

View full recipe at SpringPad


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