Millefeuille for 2

Ingredients :

200g Empire Pastry Butter Puff Sheet, thawed

Icing Sugar

¼ cup Melted Unsalted Butter

350g mixed berries

1Tbsp Caster Sugar

2Tbsp Prosecco

250ml thin cream, softly whipped.

Method :

Step 1: Pre-heat oven to 200°C.

Step 2: Unroll pastry sheet and place on a heavy baking tray. Brush with melted butter and sprinkle with icing sugar.

Step 3: Place a piece of baking paper on top along with another heavy baking tray - sandwiching the pastry in between.

Step 4: Bake for 15mins until golden. You may need to push the baking sheet down once or twice to inhibit the rise. Leave to cool.

Step 5: Place berries in a bowl with caster sugar and prosecco - leave to macerate for at least 10 minutes.

Step 6: Whip the cream.

Step 7: Once pastry is cold, take a serrated knife and cut in half, then split each half into two - this will give you 4 pieces of pastry the same size. Place one piece of pastry on your serving plate, top with cream then berries, and repeat. Dust the final layer of pastry liberally with icing sugar and serve with extra berries.

Serves:2