Moroccan Brunch Delight: Date & Orange Blossom Mille-Feuille

Allergens

Gluten, Dairy, Wheat

Ingredients

• 1. Puff Pastry Sheets (2) 2. Dates (1 cup, pitted and chopped) 3. Orange Blossom Water (2 tbsp) 4. Heavy Cream (1 cup) 5. Powdered Sugar (1 cup) 6. Unsalted Butter (6 tbsp, cold and cubed) 7. Vanilla Extract (1 tsp) 8. Ground Cinnamon (1/2 tsp) 9. Salt (1/4 tsp)

Instructions

1. Preheat oven to 350°F (175°C).
2. Thaw puff pastry sheets and cut each sheet into 6 equal rectangles. Place on a parchment lined baking sheet and bake for 18 minutes or until golden brown, then set aside to cool.
3. In a saucepan over medium heat, combine chopped dates, orange blossom water, and 2 tablespoons of water. Cook until the dates are softened and the mixture has thickened, stirring occasionally (around 5 7 minutes). Remove from heat and let it cool.
4. In a mixing bowl, whisk together heavy cream, powdered sugar, vanilla extract, ground cinnamon, and salt. Once smooth, gradually add cold cubed butter, continuing to whisk until the mixture is light and fluffy. Fold in the cooled date mixture.
5. To assemble, spread a layer of the date filling on one side of each cooled pastry rectangle, then top with another rectangle, pressing gently to adhere. Repeat the process until all the rectangles are paired, forming 4 sandwiched pairs.
6. Dust the tops of the assembled pastries with powdered sugar and let them rest for at least 30 minutes before serving.

Chef’s Insight

The date filling can also be used as a spread on toast for a delightful Moroccan-inspired breakfast.

Notes

This dessert is perfect for a special brunch or as a unique addition to a Moroccan-themed menu.