Lebanese millefeuille

Description

A fabulous combination of oriental aromas of fruit and nut marshmallow with a light citrus cream will excite your imagination and dip you into the magical world of the Middle East. A great dessert idea for a romantic dinner.

Cooking

Step 1

Defrost puff pastry naturally, cut into squares of the desired size, approximately 15x15 cm. Preheat the oven to 180 C. Line a baking sheet with baking paper. Lay out the dough and bake for 15-20 minutes. Cool and divide into two parts in layers.

Step 2

Prepare cream. Beat the egg, yolks and sugar until white, add the zest and lime juice and the flour sifted with starch. Beat the mixture to soft peaks. Bring cream to a boil, but do not boil. Pour in a thin stream, stirring, into the egg mass. Place the bowl of cream over a saucepan 1/3 filled with simmering water. Cook until thickened, 7-10 minutes, stirring constantly. Ready cream can be rubbed through a sieve. Cover the surface of the cream with a film, pressing it so that the air is completely released and it sticks to the cream. Cool to room temperature.

Step 3

Prepare fruit and nut pastille. Soak dates, prunes, dried apricots and apricots in warm water for 30 minutes. Pat dry with paper towel. Grind dried fruits along with nuts. In a deep saucepan over low heat, melt the butter and warm the mixture of dried fruits and nuts in it, add honey, juice and citrus zest. Caramelize for 5-10 minutes, slightly increasing the heat. Cool down to room temperature.

Step 4

Put the cream on the bottom half of the puff pastry, then the fruit and nut marshmallow. Cover with the second half of the dough, sprinkle with powdered sugar and cinnamon.