Blackberry Millefeuille

By maredan

Ingredients

• 2 * 2 phyllo pastry, cut in half
• 3 * 3 tablespoons clarified butter, melted
• 1 * 1 tablespoon maple sugar (brown or white also fine)
• 3 * 3 tablespoons finely chopped hazelnuts
• 1 * 1 cup heavy cream
• * Maple syrup, to sweeten
• 1 * 1 teaspoon vanilla
• 1 * 1 pound blackberries

Preparation

Step 1

1. Prepare the phyllo layers: Heat the oven to 375°F/190°C. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some nuts. Make three more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
2. Whip the cream with enough sugar to sweeten, and the vanilla. Assemble the dessert just before serving: Lay a phyllo layer on each of four plates. Top each with 1/4 of the cream mixture. Arrange berries stranding upright on top. Top each dessert with another round of phyllo. Serve.