Pistachio and Almond Mille-Feuille

Aazam says: “My mum loves this without the jam, just enjoy.”

Ingredients

• 225g Puff Pastry or ready rolled
• Flour for dusting
• 1 egg for egg wash
• A few kernels of pistachio finely chopped
• Almond flakes (soak both sorts of nuts in cold water first then drain and use)
• 150ml whipping cream or double cream
• 2 tablespoons of sifted icing sugar
• 1 vanilla pod
• Soft fruit – your choice, I love mango in season
• 200g Strawberries
• 100g Blueberries
• custard (optional)

Method

Roll out the pastry in a cool area on a lightly floured surface and cut the pastry into triangles, squares of 8cm cut corner to corner or a size that suits you.

Place on a non-stick baking sheet and egg wash. Place the finely sliced nuts on top (soak them in cold water before placing them on as this helps them not burn).

Bake in the oven for 8 – 10 minutes depending on size, please cook the puff pastry through as doughy pastry is not nice.

Whip the cream, adding the sugar and vanilla seeds to the soft peaks; then add your cold custard.

Now for the chef bit, stacking. Add jam, cream – custard and fresh fruit to the bottom layer and repeat the process then put the lid on top.