Summer BAKES
PEACH MELBA MILLE FEUILLE
The classic French pastry is given a fresh spin with sweet and juicy peaches.
SERVES 8
✣ 325g (11oz) ready-rolled puff pastry
✣ 25ml (1fl oz) milk
✣ 2tbsp flaked almonds
✣ 150ml (5fl oz) whipping cream
✣ 4tbsp icing sugar
✣ 2tbsp peach schnapps
✣ 2 large, ripe peaches, thinly sliced For the raspberry puree:
✣ 100g (3½oz) raspberries
✣ 4tbsp icing sugar
You will need:
✣ 3 baking trays lined with non-stick baking parchment
1 Heat the oven to 200C/ Gas 6. Unroll the pastry onto a lightly floured work surface. Using a sharp knife, cut out 3 rectangles, each one measuring 10x24cm (4x9in). Prick them liberally with a fork, transfer them to a baking tray, brush with milk and leave to chill in the fridge for 30 mins.
2 Bake the pastry on the top
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