Fast Desserts Recipes - Banana Passion Fruit Millefeuille

Ingredients

• 2 sheets ready-rolled puff pastry

• 1 egg white, lightly beaten

• 300 ml thick cream

• 1 tablespoon icing sugar

• 2 large bananas, thinly sliced

• 1 1/2 tablespoons passion fruit pulp   (2 passion fruit)

• icing sugar, to dust

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Method:

1. Preheat the oven to hot 210°C (415°F/ Gas 6-7). Cut each pastry sheet into four 8 x 12 cm rectangles to make eight pieces.

2. 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)

3. Mix the cream and icing sugar together in a bowl. Spread 2 tablespoons of the cream mixture over the flat side of each of four of the pastry rectangles. Top with some banana slices, then drizzle with passion fruit pulp.

4. Cover with the remaining pastry rectangles, puffed-side-up. Dust with icing sugar and serve immediately with any remaining cream, if desired.

Note: Use quite a thick cream or it will slide off the pastry. Variation: You can use canned passion fruit pulp instead of fresh.