212 g (7 oz) packet frozen puff pastry, thawed
105 ml (7 level tbsp) black cherry jam
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
175 g (6 oz) red cherries
105 ml (7 level tbsp) black cherry jam
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
175 g (6 oz) red cherries
method
1. Roll out the pastry to a 23 cm (10 inch) square, trim edge and cut into three strips. Place on baking sheets, prick well all over.
2. Bake in the oven at 220°C (425°F) mark 7 for about 12 minutes, until well browned; turn the pastry strips over and return to the oven for a few minutes to dry out. Cool on a wire rack.
3. Spread half the jam over two of the pastry slices. Whip the fresh cream until softly stiff. Spread a layer of fresh cream over the jam. Place the pastry slices on top of each other and cover with the plain pastry slice.
4. Warm the remaining jam and brush a thin covering over the top of the mille-feuilles.
5. Halve and stone the cherries and arrange over the jam, glaze with remaining jam.
6. Chill for at least 2 hours before slicing and serving in wedges.
2. Bake in the oven at 220°C (425°F) mark 7 for about 12 minutes, until well browned; turn the pastry strips over and return to the oven for a few minutes to dry out. Cool on a wire rack.
3. Spread half the jam over two of the pastry slices. Whip the fresh cream until softly stiff. Spread a layer of fresh cream over the jam. Place the pastry slices on top of each other and cover with the plain pastry slice.
4. Warm the remaining jam and brush a thin covering over the top of the mille-feuilles.
5. Halve and stone the cherries and arrange over the jam, glaze with remaining jam.
6. Chill for at least 2 hours before slicing and serving in wedges.
serving amount
serves 4
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