Banana Passionfruit Millefeuille

Serves 4


Ingredients:

2 sheets ready-rolled puffed pastry
1 egg white, lightly beaten
300ml thick cream
1 tbsp icing sugar
2 large bananas, thinly sliced
1½ tbsp passionfruit pulp (2 passionfruit)
icing sugar, to dust

Method:

• Preheat the oven to hot 210°C (415°F). Cut each pastry sheet into four 8x12cm retangles to make eight pieces.
• Place the pastry rectangles on a lightly greased baking tray, lightly brush with egg white and bake for 10 minutes, or until puffed and golden brown. Set aside to cool, then lightly flatten with your hand (this helps the cream to sit better).
• Mix the cream and icing sugar together in a bowl. Spread 2 tbsp of the cream mixture over the flat side of each of four of the pastry rectangles. Top with some banana slices, then drizzle with passionfruit pulp. Cover with the remaining pastry rectangles, puffed-side-up. Dust with icing sugar and serve immediately with any remaining cream, if desired.
  

Nutrition per serve:
Protein 8.5g;
Fat 47g;
Carbohydrate 52g;
Dietary Fibre 4g;
Cholesterol 110mg;
2745 kj (656 cal)

Note: Use quite a thick cream or it will slide off the pastry.