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Raspberry millefeuille

Raspberry millefeuille — a community recipe on Potlikkr.

Ingredients

• 0.75 tsp Salt
• 2.0 tbsp Cornflour
• 2.0 tbsp Caster Sugar
• 1.0 tsp Lemon Juice

Method (preview)

1. 1

   For the puff pastry, place the flour and salt in a large mixing bowl. Add 200ml/7fl oz of cold water. Mix to combine and then tip out onto a floured work surface. Briefly knead to form a rough, but evenly combined, dough. Wrap in cling film and place the pastry in the fridge to rest for 1-2 hours.

2. 2

   On a lightly floured work surface, roll the pastry out into a rectangle approximately 50x30cm/20x12in. Slice the butter and lay this over two-thirds of the dough. Fold the unbuttered dough third over the buttered one, then flip that over the remaining buttered third so that the butter is wrapped inside the dough. Take a rolling pin and lightly roll the upper surface of the dough to press out any air bubbles. Seal the edges with a sharp whack of the rolling pin.