Crisp Berry Mille-Feuille

1. 1

   Brush 4 sheets of filo with butter and sprinkle with sugar.

2. 2

   Layer the buttered sheets over one another and cut the layered sheet into 6 squares.

3. 3

   Cut each square in half to form triangles.

4. 4

   Place triangles onto a baking paper lined baking tray.

5. 5

   Bake at 180C for 2-3 minutes or until crisp and golden.

6. 6

   Allow to cool.

7. 7

   Repeat with remaining sheets, butter and sugar.

8. 8

   Whisk together the Philly*, sugar and rind until combined.

9. 9

   Fold through the cream.

10. 10

    Place 2 triangles onto a serving plate, top with Philly* mixture and berries.

11. 11

    Combine custard powder and a little reserved juice in a small saucepan to form a paste.

12. 12

    Stir through remaining juice and cook over low heat until juice has thickened slightly.

13. 13

    Drizzle sauce over berries and top with another 2 triangles.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.