- Preparation and cooking time
- plus approx 2 hrs chilling
- More effort
- Serves 6
- icing sugar , for dusting
For the pastry
- 200g plain flour , plus extra for dusting
- ¼ tsp salt
- 175g cold butter , cut into 1.5cm cubes
- 1 tsp lemon juice
For the filling
- crème pâtissière (see tip, below left, for recipe)
- 300g raspberries (or other seasonal berries)
- STEP 1
For the pastry, mix the flour, salt and butter together in a bowl - the butter should remain in cubes. Make a well in the centre and pour in the lemon juice and 100ml cold water. Mix well, then bring together with your hands.
- STEP 2
Tip the pastry onto a lightly floured surface and briefly knead until smooth. Shape into a rectangle, then wrap in cling film and chill for 30 mins.
- STEP 3
On a floured surface, use a rolling pin to ridge and roll (see tip, below left) the pastry into a rectangle, so that it is three times as long as it is wide, about 15 x 45cm. Keep the edges of the pastry as straight as you can.
- STEP 4
Lift the bottom third of the pastry and fold it up and over the middle third. Dust off any excess flour.
- STEP 5
Fold the top third of the pastry down and over the bottom third, so that you have three layers of pastry in a neat rectangle. Dust off any excess flour. Wrap and chill for 15 mins.
- STEP 6
Give the pastry a 90-degree right turn so it faces you like a book. Repeat steps 3-5 four more times, always starting with the pastry facing you as it was after the last fold and giving it a turn. Chill for 30 mins.
- STEP 7
Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to a rough 32cm square. Using a sharp knife, trim the edges to make a neat 30cm square.
- STEP 8
Cut the pastry into 3 long strips measuring 30 x 10cm. Transfer to 2 baking sheets lined with baking parchment and chill for 30 mins or until firm.
- STEP 9
Top each tray with a sheet of baking parchment, then stack on top of each other. Pop another baking tray on top and weigh down with an ovenproof dish. Bake for 25-30 mins or until golden brown and crisp.
- STEP 10
Leave the pastry to cool a little, trim the edges if needed, then cut each sheet into 6 smaller rectangles. You should end up with 18 pieces of pastry measuring about 10 x 5cm.
- STEP 11
Transfer 1 piece of pastry to a serving plate, pipe over blobs of Crème patisserie (see recipe tip, below left), then top with some raspberries and another layer of pastry.
- STEP 12
Add another layer of Crème patisserie and raspberries. Dust a third piece of pastry with icing sugar, then decorate with more raspberries and pop this on top. Repeat with the remaining pastry to make 6 millefeuilles.