Chocolate Fudge Millefeuille Concoction...Also Easy And Quick

 Yesterday Sunday evening, we were watching the Greek elections on TV, all super markets were closed and suddenly we all had an urge to eat sweet. So I thought of something that we could use from what we had on hand between our pantry and the deep freezer and it went like this:

We used:
Serves 6
For the Millefeuille:
- 400 gr piece of rectangular frozen ready made puff pastry, fully thawed.
- ¼ cup olive oil.
-  3 Tbsp. castor sugar.
-  A rectangular cookie sheet.
For the stuffing:
-  ½ cup castor sugar.
-  2 Tbsp. cocoa.
-  ¼ cup milk.
-  2 Tbsp. margarine or butter.

-  1 Tbsp. corn syrup.
-  ¼ tsp. salt.
-  3/4 cup powdered sugar.
-  ½ tsp. vanilla extract.
-  ½ cup crushed roasted almonds.
-  Preheat your oven to 200 degrees C.
-  Brush some olive oil on all the cookie sheet.
-  Lay your rectangular puff pastry on the cookie sheet.
-  Cut it crosswise into 4 equal parts.
-  Brush surface with a slightly beaten egg.
-  Add the 3 Tbsp. castor sugar on the surface.
-  Bake for 10 - 15 minutes depending on your oven.
-  The four pieces of puff pastry should come out beautifully puffed up, crunchy and golden in color.
-  Let cool.
The Fudge Frosting:
-  Mix cocoa and castor sugar in a small saucepan.
-  Add milk, margarine or butter, corn syrup and salt.
-  Heat to boiling stirring frequently.
-  Turn off heat, add powdered sugar and vanilla until well dissolved and smooth.
-  Transfer fudge into a bowl which you will set in a bigger bowl with ice and water.
-  Stir till desired consistency.
-  Set one of the 4 rectangles on your serving platter.
-  Spread fudge to cover all but ¼ inch around the edges.
-  Sprinkle some almonds.
-  Repeat with second and third puff pastry rectangles.
-  Place top rectangle.
-  Garnish with some powdered sugar and cocoa powder.
-  Slice into 6 equal parts.


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