Caramelized Phyllo Pastry layered with Lemon Cream & Fresh Raspberries


Lemon Filled “Mille Feuilles”


Lemon Cream

Ingredients

  • Zest of two lemons
  • 1 cup lemon juice
  • 3 teaspoons powdered gelatine
  • 8 whole large eggs
  • 2 egg yolks
  • 3 cups granulated sugar
  • ¼ teaspoon salt
  • 12 ounces (3 sticks) butter, diced

Directions

  1. Put the gelatin in a bowl with four tbsps of the lemon juice and set aside to thicken.
  2. Whisk together the lemon zest, eggs, egg yolks, sugar, salt and remaining lemon juice.
  3. Pour this into a pot and add the butter.
  4. Cook over medium-low heat until the custard starts to thicken.
  5. Just before boiling, remove from the heat and add the now thickened lemon gelatin mixture.
  6. Cover directly with plastic wrap and chill (overnight or as long as possible)

Phyllo Pastry

Ingredients

  • 8 sheets phyllo pastry
  • 4 ounces (1 stick) butter, melted
  • 8 tbsp icing sugar

Directions

  1. -Lay a sheet of parchment paper (the same size or larger than your phyllo sheets) out on a cookie sheet.
  2. -Brush this with melted butter and sprinkle with icing sugar.
  3. -Lay a sheet of fillo on top of the parchment and brush with butter, layer four sheets of fillo brushing with butter between each layer.
  4. -Brush the top of the final layer with butter and sprinkle with icing sugar. Score the fillo into two-inch square pieces so that they’re easily broken apart after baked.
  5. -Cover scored fillo with a buttered piece of parchment paper and place a baking sheet on top of the paper to ensure that the fillo crisps as it bakes.
  6. -Bake for fifteen minutes at 350 degrees Fahrenheit until crisp and golden.
  7. -Remove from oven and let cool, then break apart into squares.

To assemble the Mille Feuilles:

Ingredients

  • ½ pint fresh raspberries
  • Icing sugar

Directions

  1. Place one square of phyllo on the plate, add a tablespoon of the lemon cream. Add another square of phyllo and continue layering like a lasagna until you have your desired portion (three to four pieces of phyllo with lemon in between each is usually a good size).
  2. The top layer should be a dollop of lemon cream, top this with a few fresh raspberries and a sprinkling of icing sugar.