Cushions.. Made from pastry! Genius.
This evening, we had pies for dinner. Round pies. Cutting round pie-lids from square pastry involves pastry offcuts. Delicious pastry offcuts.
This is the edges, cut into squares, placed into a woven lattice arrangement, brushed with butter, sprinkled with sugar; and baked in a 200C oven for about 15 minutes.
It’s a little bit on the bland side, though; but well suited to eating with ice-cream.
Mille Feuille has to be among my favourites to cart out of the kitchen – it’s… impressive to look at. Usually, Mille Feuille is made with puff pastry; however the recipe I use (http://www.cuisine.co.nz/index.cfm?pageId=27734, uses filo/phyllo instead.
I understand that the name Mille Feuille roughly translates to “Thousand Layers”; and also that one can make a savoury Mille Feuille, traditionally using fish.
This appeared in Delish, back in the day; so if you read Delish then, this is nothing new. I was just poking about in my web stats and noticed Mille Feuille was something people were finding on my site, via search engines
