Strawberry Mille Feuille

Strawberry Mille Fuille.. The easiest french dessert ever known, which has fruits nd sauce stuffed between the layers of puff pastry..

                You can make your own puff pastry at home or use store bought.. I found these small roundels of baked puff pastries at a store.. They looked super cute and so wanted to try out this french dessert using these small cutie pies.. And also they were perfect bite sized portions..

                 Feel free to experiment with fillings and fruits of your choice.. The only drawback is it tends to get soggy fast.. You need to make this and serve immediately.. Incase you want to serve later, what you can do is, serve things seperately ie chopped strawberries mixed with custard in a bowl and puff pastry in another bowl.. Serve it like a puff pastry snack with custard dip..

Ingredients:

Puff pastry

Thick and cooled custard 

Strawberries sliced horizontally

Method: Take the puff pastry and divide it in 2 layers.. Layer it with custard and then strawberry.. Cover it with2nd half of puff pastry and then again top it with little custard and strawberry.. Serve immediately..

                                         Strawberries and custard

                                           Small roundels of puff pastry

                                                 Assembled dessert..

Apple Rosettes

The best rose ever eaten.. Making these beautiful apple rosettes have been on my list for long... I was bit apprehensive if I would be able to make it or no.. It looked simple but then it needs a bit of patience to make these rosettes.. My first 2 rosettes were not so perfect, but then with hands on experience it turned out beautiful..

For me 1 big apple was enough to make around 5 rosettes

Ingredients:

1 big apple cored and cut in thin horizontal strips

1tsp lemon juice

1 puff pastry thawed

4-5tbsp apricot preserve or any other preserve or crush available to you

Method: Put the apple strips in a bowl of water and lemon juice and microwave for 2mins.. Remove from the water and spread it on a towel to dry out the water..This would make the apples soft and pliable.. Mix around 1tbsp of water in the preserve and mix it.. It should be thin enough to spread.. Take the puff pastry and spread it out to thin sheet.. You need to do this so that the centre of the rose bakes well.. Cut it in 1 1/2 inch strips.. Take a strip and apply the preserve in between.. Then start layering the apple strips on it.. half apple strip should be on the pastry sheet and half outside.. Fold it in half and roll it.. Rolling it is the trickiest part.. If the apples are very moist it starts slipping out of the pastry sheet while rolling.. So it is important to dry it out on a towel before using... While rolling, with the help of one finger keep the apples intact and roll it tightly.. Place it in silicon mould and bake in a preheated oven at 170c for 35-40mins till the puff pastry is light brown in color.. Dust with powdered sugar and serve it by itself or with icecream..
Note - if you dont have any preserve or spread you can even substitute it for butter and sprinkle cinammon powder on it..

                                          Slice apples thinly and soak in water with lemon juice

                                          Heat for 2mins in microwave and dry it out

                                          Cut thin strips of puff pastry and spread out the preserve

                                          Layer the apple strips on it

                                          Fold the puff pastry strip.. And then roll it

                                         Bake in a preheated oven at 180c for 35-40mins

                                                   Dust powdered sugar and serve warm..