Post by Giulia Doyle of Audrey’s
Aren’t these pretty? I’ve been eating my share of nectarines this year – at least one a day, usually with a paper towel or napkin next to me to catch the drips. While eating my allotment of fresh fruit, I was thinking about a fancier way to present these lovelies – something that looks impressive, but is easy to make. Puff pastry fits that description – it’s easy to use, versatile and looks impressive. Add a little vanilla whipped cream and a couple of blueberries for colour (and antioxidants) and you’re done.
I use frozen puff pastry – I’ve never attempted to make the pastry from scratch. Having a couple of rolls in the freezer has made many fast meals possible. I’m also using the term ‘millefeuille‘ with creative freedom here. While there are three layers of puff pastry, and there are variations with whipped cream – this version doesn’t include icing and has fruit, which I think makes it prettier.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- 1 sheet of frozen puff pastry, defrosted
- 1 cup of whipping cream
- 1 teaspoon of vanilla extract
- 1 tablespoon of sugar
- 1 nectarine, sliced thinly
- A few blueberries
- icing sugar
- Preheat oven to 400F
- Cut puff pastry into rectangles on parchment – about 3×2 inches
- Transfer pastry on parchment to cookie sheet and cover with another piece of parchment. Cover second parchment with another cookie sheet to weigh down puff pastry while baking
- Bake about 12-15 minutes until edges are golden.
- While pastry is baking, whip cream with sugar and vanilla. Whip by hand for fluffier texture.
- Once pastry has finished baking, remove top cookie sheet and parchment and let cool completely.
- Assemble dessert by starting with one pastry base, dust with some icing sugar, add a dollop of cream, some blueberries and 2-3 slices of nectarines. Add a second piece of pastry, push down gently, repeat sugar, whipped cream and fruit layer. Cover with last piece of pastry, whipped cream and decorate with final fruit. Finish with a dusting of icing sugar right before serving.
Make sure to weigh down your pastry while baking or it will puff too much and you won’t be able to stack it.