Mix Berry Mille Feuille

About Mix Berry Mille Feuille

Ingredients

• Filo pastry 1 packet
• Butter 3 tbsps
• Sugar 7 tbsps
• Blueberries 100 gms
• Strawberries 100 gms
• Cream cheese 2 cups
• Vanilla essence 2 tsps
• Whipping cream 100 gms

How to Make Mix Berry Mille Feuille (Stepwise Photos)

Method

1. To make berry compote, heat butter in a non-stick pan. Add most of the sugar, blueberries and strawberries and cook the berries on medium heat till they are slightly soft.
2. Preheat oven to 180º C.
3. Take cream cheese in a bowl, add vanilla essence and whisk. Add whipping cream and mix till smooth.
4. Take the remaining strawberries and blueberries in a separate bowl, add remaining sugar and toss well.
5. Cut the filo pastry into hand sized rectangles and spread each rectangle on a baking tray. Brush them with some melted butter and sprinkle some sugar on top.
6. Keep the tray in the preheated oven and bake for 8 minutes.
7. For plating, fill the cream cheese mixture in a piping bag. Pipe one line on a serving platter and keep one baked filo pastry rectangle on top. Spread some cream cheese mixture over it and top with some berry compote.
8. Repeat these layers till all the filo pastry, cream cheese mixture and berry compote are used up. Top with the fresh berries and sugar mixture. Serve immediately.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps