Recipes+
Ingredients
Method
1.Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Drain peaches; reserve 1/3 cup syrup.
2.Cut each pastry sheet in half. Out each half into 3 rectangles (12 rectangles in total). Place pastry on prepared trays.
3.Sprinkle 4 rectangles with almonds. Bake pastry for 15 minutes or until golden, swapping trays halfway through cooking. Remove from oven. Using a tea-towel, press pastry gently to flatten.
4.Meanwhile, using an electric mixer, beat cream to soft peaks in a medium bowl. Combine reserved syrup and jam in a small saucepan over moderate heat. Cook and stir for 2-8 minutes or until well combined. Cool slightly.
5.To make each mille-feuille, place a piece of pastry on plate, top with one-eighth of cream and peaches. Repeat layers. Drizzle with jam mixture. Top with almond-crusted pastry. Serve at once.
Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream.
Note
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