Japanese Prawn Mille-Feuille
A modern twist on the classic French pastry, infused with Japanese flavors. Thin sheets of puff pastry are layered with prawns and a nutty filling, all topped with a sweet and crunchy mille-feuille.
Ingredients
- ●1 package Puff Pastrythawed
- ●1 pound Prawnspeeled and deveined
- ●1 package Mille-Feuille Pastry Sheetsthawed
- ●1/2 cup Almond Pastehomemade or store-bought
- ●1/4 cup Granulated Sugar
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out puff pastry to a thickness of 1/8 inch. Cut into rectangles, about 4 inches wide and 6 inches long.
- 3
In a small bowl, mix together almond paste and granulated sugar.
- 4
Place a prawn on one end of each pastry rectangle, leaving a 1/2 inch border around it.
- 5
Brush the edges of the pastry with a little water, then roll up each rectangle to form a cylinder.
- 6
Place the cylinders seam-side down on a baking sheet lined with parchment paper.
- 7
Bake for 20-25 minutes, or until golden brown.
- 8
While the pastry is baking, prepare the mille-feuille filling. Mix together almond paste, granulated sugar, and a pinch of salt.
- 9
Once the pastry is done, let it cool for a few minutes before slicing it into thin sheets.
- 10
Assemble the mille-feuille by layering the pastry sheets with the prawn filling and the almond paste mixture.
- 11
Top with a sprinkle of granulated sugar and serve immediately.