Shortcut Mango Mille-Feuille
|Puff Pastry Sheets||1 Package|
|White Sugar||2 teaspoons|
|Diced Mangoes||1 Can|
|Vanilla Instant Pudding||1 3.4 oz Package|
|Heavy Whipping cream||2 Cups|
|Vanilla Extract||1/2 teaspoon|
Before you think this looks too difficult don’t despair it all comes out of packages and is totally easy.
Mille Feuille means “a thousand leaves”, I’m not sure how many there are, I don’t know (or care), I’ll leave that to someone with a different level of attention than me, I’m too busy eating this delicious dessert to count anything (including calories!)
The Puff Pastry comes in a package with 2 sheets of Pastry, I cut the other one into smaller rectangles about the size of an iPhone and made individual ones with sliced Strawberries. The filling recipe makes two if you buy an extra can of Mangoes.
I did use a Piping Bag with a round piping tip to make it uniform but you could really just spread it on with a spoon if you wanted.
The way to keep the Puff Pastry from rising you cook it between two sheet pans. Easy!
- Pre-Heat the oven to 425 degrees.
- Take one of the thawed Puff Pastry sheets out of the package unfold it and cut into 3 sections it’s easy to do just use the lines of the Pastry where it was folded.
- Place a sheet of Parchment paper on one of the sheet pans and sprinkle with 1/2 the sugar.
- Place the Pastry Strips on the sugared cookie sheet & prick the Pastry strips with a fork and sprinkle the rest of the sugar on top and place another sheet of parchment on that and then the remaining cookie sheet to sandwich it all together.
- Place in the oven for 15 to 20 minutes (it’s not going to hurt it to lift up the top sheet and check if it’s done enough)
- Remove it from the oven and slide it off the cookie sheet using the paper onto a cooling rack.
- When it is cool I then trimmed the edges of mine so they were uniform with a serrated bread knife, it also made it easier to see the layers (not necessary to the flavor just the look).
- For the Vanilla Filling stir the Pudding mix into the Milk, it makes a stiff paste.
- Pour the Heavy Cream into a stand Mixer or use a hand held mixer, add the Pudding Paste to the Cream, whisk by hand until combined then mix on a medium speed, it stiffens up pretty quickly so keep an eye on it.
- Drain the juice from the can of Mangoes, I let mine sit in the sieve over the sink.
- To assemble the dish place a dot of the Vanilla pudding in the center of the plate you are using to serve it to anchor the Pastry.
- Place the first Pastry section on the plate then pipe small dots of filling, approximately 3 dots across.
- Put some Mango chunks in between the dots you have piped, then place the 2nd section on top and give it a slight amount of pressure so it doesn’t slide off, repeat the same for the 2nd layer.
- For the top, I only piped 2 dots on each side leaving the middle open that’s where I placed the remaining Mango Chunks.
- To cut it hold the section you are going to be serving and gently “saw” it with a serrated knife, it can get messy, the bigger the piece the better it holds together!