Desserts & Baking

Raspberry and caramel millefeuille

10 minutes
15 minutes
Wine/Spirit Pairing
Weltevrede Gewürztraminer

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  • 155 g treacle sugar
  • 2/3 cup cream
  • 50 g butter
  • 10 x 5 cm spring roll pastry 6 sheets, cut into strips
  • Sunflower oil, for frying
  • 250 g raspberries

Place the sugar, cream and butter into a small saucepan and cook over a medium heat for 10 minutes, stirring, until slightly thickened. Allow to cool.

Deep-fry the pastry in the oil until crisp.

To assemble, place a piece of pastry on a serving plate and top with a single layer of raspberries. Top with another sheet of pastry and add another layer of raspberries. Finish with a final sheet of pastry and a drizzle of the caramel sauce.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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