Apple and Ginger Cream Mille Feuille

Cook time 1 Hour
Servings 4


6 sheets of Fillo pastry
100g butter
100g icing sugar 

3 apples, peeled, cored and cut into 8ths
60g sugar
30g lemon juice
10g butter
1 cinnamon quill
1 vanilla bean, whole

200ml crème fraiche
125ml thick cream
2 tbs. icing sugar
1 tsp. freshly grated ginger
½ tsp. nutmeg

Apple and Ginger Cream Mille Feuille


Pre heat the oven to 180C.

Place apples in a bowl with lemon.

Heat the butter in a saucepan and add sugar, cinnamon quill and vanilla bean. Slice apples in 1cm thick pieces and add to the saucepan. Combine and cook for 15 minutes, on a low heat.

Take your first sheet of Fillo, brush with melted butter and sprinkle with icing sugar. Repeat until you have four layers. Cut the pastry in 12 equal rectangles. Bake in the oven for 10 – 15 minutes. Set aside to cool.

Whip the cream until with the icing sugar until soft peaks form. Add the ginger, nutmeg and crème fraiche and fold in to combine.

Take two sheets of pastry, pipe on the cream and place three piece of apple on top with a little caramel. Repeat.

 Garnish with raspberries. Dust with icing sugar to finish.