Amy's Raspberry Mille Feuille with Berry Compote .

• 8 won ton wraps or
• 1 sheet puff pastry .
• 50 grams butter - melted
• 2 tbsp icing sugar
• 1/2 cup single pouring cream - whipped .
• 200 grams raspberries
• 100 grams blackberries
• 1 extra icing sugar for garnish dusting .
• 1 flake chocolate or chocolate for garnish dusting .
• 1 Berry Compote .
• 80 grams frozen raspberries
• 50 grams frozen blackberries .
• 1 juice of half medium lemon .
• 1 tbsp caster sugar - heaped .

1. preheat oven to 180C \360F.
2. Place baking paper onto baking tray .
3. cut puff pastry sheet into thirds then cut the thirds in half then place won tons / pastry onto prepared baking tray and brush them with the melted butter and sprinkle with icing sugar and place in preheated oven for 5-7 minutes or until golden .
4. remove from oven and let cool on baking trays .
5. To make the Compote : place the raspberries , blackberries , lemon juice and caster sugar into a saucepan stir gently to combine then cook on low to medium heat until all sugar has dissolved and berries warmed through a little .
6. remove from heat and strain some of the juice and set aside till needed .
7. Building the stack : Place one won ton / pastry onto a serving plate then spread spoonful of the cream over top , now place raspberries and some of the blackberries decoratively over the cream and drizzle a little of the compote Juice over the berries .
8. Now place second won ton / pastry ontop of berries and spread another spoonful of cream over top , then add raspberries and blackberries decoratively ontop of the cream and drizzle more of the compote Juice over top and a little around the plate and dust top of stack with icing sugar and finally sprinkle with flake chocolate / grated chocolate .
9. serve and enjoy .
10. :-) .

wraps, pastry, butter, icing sugar, raspberries, blackberries, extra icing sugar, chocolate, frozen raspberries, lemon

Taken from cookpad.com/us/recipes/338402-amys-raspberry-mille-feuille-with-berry-compote (may not work)