Cheese MilleFeuille

Ing

8 pcs (8cm x 16cm) puff pastry

Cream Cheese Custard Filling

A)

250gm philadelphia cream cheese (room temp)
1 tblsp lemon juice
40gm icing sugar
1 tblsp rum paste or 2 tblsp liquer (rum, kirsch, grand marnier)

B)

300ml water/milk
100 gm instant custard powder
100 gm thickened or whipping cream e.g Anchor

C)

300gm strawberry/blueberry filling

D)

300gm non-dairy topping cream or anchor whipping cream

E)

Icing / snow sugar for dusting on top of pastry

Method

1 preheat oven to 200 C. Line a baking tray with silicon/ parchment paper.
Cut puff pastry into equal size squares. Place cut pastry in lined baking tray.
Beat one size A egg n glaze pastry.
Bake for 10 mins.
Reduce heat to 180C and further bake for 15-20 mins until pastry is puffed and golden brown.
Cool pastry on wire rack.

2 prerpare cream cheese custard
Beat cream cheese, lemon juice and sugar in food processor until smooth. Add in liquer and mix well. Scrape cheese from side of bowl frequently during beating.

3 sprinkle custard powder on water or milk and whisk until combined. Increase speed and whisk until mixture is thick and creamy. Add custard to the cheese mixture and beat until smooth. Blend in the cream on low speed until combined. Remove to a bowl and chill before use.

4 whisk 300gm non - dairy topping cream or anchor whipping cream till firm and refrigerate.

5 to assemble:

Slice pastry into halves. Spread cheese filling on pastry, with fruit filling, n topping cream

Sprinkle with icing sugar/snow sugar. Freeze for 2 hours or until cream is firm. Stand at room temperature for 10 mins. Serve cold. Store frozen.