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Clementine and Mixed Nut Mille-Feuille
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This delicious dessert looks impressive but is simple to make. French for 'a thousand leaves', mille-feuille is made from layers of crisp flaky pastry filled with nuts, cream and alcohol-soaked clementines.
To prevent the pastry from becoming soft, assemble the mille-feuille no more than an hour before you wish to serve it.
To make a Greek-style baklava, layer sheets of buttered filo pastry, with a mixture of ground mixed nuts, cinnamon, sugar and clementines. Bake in a preheated oven 180°C, gas mark 4 for approximately 40 minutes or until golden, then pour warm honey and clementine juice over the top and allow to cool before cutting into squares.
Typical values per serving:
This recipe was first published in December 1999.