Millefeuille of seville orange curd
I wanted to use up my Seville oranges curd and came across this recipe. It looks great and they are lovely the freshest the better. I would try them with lemon curd.
Millefeuille of seville orange curd
I wanted to use up my Seville oranges curd and came across this recipe. It looks great and they are lovely the freshest the better. I would try them with lemon curd.
Open in Cookpad AppSteps
- 1
Preheat oven and lay baking tray with grease proof paper.
- 2
Dust clean work top with a bit of icing sugar and Roll the pastry to the thickness of a one pound coin.
- 3
Cut little rectangles about 5cmx 8cm in size
- 4
Put them in tray and cover with another piece of grease proof paper and weigh down with second baking tray
- 5
Bake for 20 minutes covered and take paper and tray off and bake further 5 minutes
- 6
Dust the squares with a bit of cinammon
- 7
Cut rectangles horizontally so that you end up with double the number of them but halves.
- 8
Add a bit of the curd to a third of the squares
- 9
Top the curd with whipped cream
- 10
Top the cream with the pastry squares and repeat steps 8 and 9. And finally cover them with the last third of the rectangles
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