Recipe Mango and passionfruit Mille Feuille
Ingredients
- Puff pastry sheets
- Egg wash
- Icing sugar
- Macphie Mactop® Traditional
- Macphie fru-ti o.t.t® Mango and Passionfruit dessert topping
- Fresh mango and passionfruit
Method
Dock the pastry and brush with egg wash and dust with icing sugar, place between baking sheets and 2 heavy trays.
Bake on 200°C until golden brown, allow to chill and cut to size.
Peel and dice the mango and prepare the passion fruit by cutting in half and removing the seeds.
Whip the Macphie Mactop® Traditional to 3 times its volume and build the Mille Feuille as required adding on drizzles of Macphie fru-ti o.t.t® Mango and Passionfruit dessert topping
