Millefeuille of seville orange curd – a delicious recipe with orange curd, pastry, ground cinammon, sugar, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven and lay baking tray with grease proof paper.
2
Dust clean work top with a bit of icing sugar and Roll the pastry to the thickness of a one pound coin.
3
Cut little rectangles about 5cmx 8cm in size
4
Put them in tray and cover with another piece of grease proof paper and weigh down with second baking tray
5
Bake for 20 minutes covered and take paper and tray off and bake further 5 minutes
6
Dust the squares with a bit of cinammon
7
Cut rectangles horizontally so that you end up with double the number of them but halves.
8
Add a bit of the curd to a third of the squares
9
Top the curd with whipped cream
10
Top the cream with the pastry squares and repeat steps 8 and 9.
11
And finally cover them with the last third of the rectangles
405
kcal
Calories
105
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 10 tbsp seville orange curd, 375 grams puff pastry Block, 1 ground cinammon to dust, 300 ml double cream whipped with a bit of sugar, and more.
Yes, Millefeuille of seville orange curd falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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