Crisp Berry Mille-Feuille

• 8 sheets filo pastry
• 80g butter, melted
• 1/4 cup raw sugar
• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/4 cup icing sugar
• rind of 1 lime Safeway 3 ct For $1.00 thru 02/09
• 1 cup thickened cream, whipped to stiff peaks
• 400g can mixed berries in syrup, drained and syrup reserved Whole Foods 3 For $10.00 thru 02/09
• 1 tablespoon custard powder

1. Brush 4 sheets of filo with butter and sprinkle with sugar.
2. Layer the buttered sheets over one another and cut the layered sheet into 6 squares.
3. Cut each square in half to form triangles.
4. Place triangles onto a baking paper lined baking tray.
5. Bake at 180C for 2-3 minutes or until crisp and golden.
6. Allow to cool.
7. Repeat with remaining sheets, butter and sugar.
8. Whisk together the Philly*, sugar and rind until combined.
9. Fold through the cream.
10. Place 2 triangles onto a serving plate, top with Philly* mixture and berries.
11. Combine custard powder and a little reserved juice in a small saucepan to form a paste.
12. Stir through remaining juice and cook over low heat until juice has thickened slightly.
13. Drizzle sauce over berries and top with another 2 triangles.
14. Serve immediately.

pastry, butter, sugar, philadelphia, icing sugar, cream, mixed berries, custard powder

Taken from www.kraftrecipes.com/recipes/crisp-berry-mille-feuille-104956.aspx (may not work)