Millie Feuilles paired with Tohu Nelson Pinot Rosé
- 250 g puff pastry
- ½ cup cream cheese
- 3 tbsp icing sugar
- 1 cup cream - whipped to soft peaks
- Seeds of 1 pomegranate
- 6 strawberries - tops removed & sliced
FOR THE PASTRY
Preheat the oven to 180°C. Roll out the pastry to 3 mm thick and cut into 10 cm by 6 cm rectangles — you can make these have as many layers as you like, but aim for around 16 rectangles. Line a baking tray with baking paper and spray with cooking spray. Lay the rectangles of pastry on the tray with a sheet of baking paper over the top. Place another baking tray on top of the baking paper to stop the pastry from rising. Bake for 25–30 minutes or until the pastry is golden and crisp, then set aside to cool.
FOR THE FILLING
Whip the cream cheese with the icing sugar until it is smooth. Fold through the whipped cream and place into a piping bag.
Pipe some cream cheese mixture evenly onto each pastry base, sprinkle over some of the pomegranate seeds and lay the slices of strawberry on top. Top with another piece of pastry. Continue this process until you have as many layers as you desire, finishing with a pastry sheet and a dusting of icing sugar.