Cheats Butterscotch & Cashew Mille Feuille

This recipe is the ultimate cheat recipe, its a little bit naughty but I was in desperate need of a dessert to take to a girls dinner party which was arranged very last minute and being the baker of the group it was down to me to supply something naughty and delicious. I had been planning on experimenting with Mille Feuille, which I still did but I did take a couple of shortcuts involving puff pastry! Ooops!

Butterscotch & Cashew Mille Feulile

Ingredients

Just Roll Puff Pastry

300ml double cream

250g cream cheese

100g icing sugar

1 packet Butterscotch Angel Delight

50g Cashews

Garnish of choice

Method

Start by preheating the oven at 200oc and lining 2 baking trays with grease proof paper.

Dust the work surface with icing sugar and roll out the pastry ever so slightly, then cutting out equal rectangles, then transferring to the baking tray.

Once you've cut out all of the rectangles, dust well with icing sugar. Bake for 15 minutes.

Whilst the pastry is in the oven: in a large mixing bowl, combine the cream, cream-cheese and butterscotch Angel Delight, then load into a piping bag, if that is the effect you intend for.

Once the pastry is cooked and cooled, pipe the filling onto the pastry and layer. To finish I gave the Mille Feuille a dusting of crushed cashews and freeze dried raspberries for colour.

Enjoy!