Mille Feuille with Stone Fruit

1. 1

   CUT the pastry into 8 rectangles and place on a lightly greased baking tray and prick well with a fork.

2. 2

   Bake in a hot oven 200oC for 6-8 minutres or until crisp and golden.

3. 3

   Cool on a wire rack.

4. 4

   COAT nectarine slices thickly with icing sugar then chargrill or cook in a non-stick frypan until golden on both sides.

5. 5

   Set aside to cool.

6. 6

   SPREAD the PHILLY over 4 pastry rectangles, top with nectarines and sandwich with remaining pastry, then dust with icing sugar.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.