Monday, June 18, 2018
LEMON CURD AND PISTACHIO MILLE-FEUILLE
BY JENNIFER BARTOLI AND THE CANADIAN LIVING TEST KITCHEN
Canadian Living Magazine: September 2016
This recipe is featured on: Quick and easy recipes that require only 5 ingredients—or less
Mille-feuille is a classic French dessert with three layers of puff pastry. In this version, we've substituted the traditional custard with whipped cream and lemon curd for a tangy twist. You'll find jars of lemon curd in the jam section of most grocery stores.
Prep time 35 minutes
Total time 1 hour & 45 minutes
Portion size 6 servings
2 sheets frozen butter puff pastry, thawed
2/3 cups whipping cream (35%)
1/4 cup icing sugar
1/2 cup lemon curd
3 tablespoons unsalted shelled pistachios, finely chopped
On a lightly floured work surface, gently unroll puff pastry. Using 3-inch round cookie cutter, cut out 9 rounds from each sheet. Arrange, 1 inch apart, on parchment paper-lined large rimless baking sheet. Prick pastry rounds all over with a fork. Place sheet of parchment paper over pastry rounds; top with a separate large baking sheet. Refrigerate until chilled, about 20 minutes.
Bake between stacked baking sheets in 375°F oven for 5 minutes. Remove top baking sheet and top sheet of parchment paper; bake until golden and slightly puffed, 12 to 15 minutes. Let cool completely. (Make-ahead: Store in airtight container for up to 6 hours.)
While pastry is baking, in a bowl, beat cream with icing sugar until stiff peaks form. Refrigerate until chilled, about 20 minutes. Spoon into piping bag fitted with a small star tip.
Using offset palette knife or back of a spoon, spread heaping 1 tsp of the lemon curd over top of each pastry round, leaving the thin border. Pipe whipped cream in star shapes over top. Sprinkle with pistachios. Layer 3 pastry rounds together, pressing lightly to adhere, to create 6 stacks.
Per serving: about
Fibre2 gSodium240 mgSugars14 gProtein6 gCalories426Total fat27 gPotassium76 mgCholesterol73 mgSaturated fat14 gTotal carbohydrate41 g%RDI