Pistachio Mille feuille pistache

Kristopher Marks
very easy
3 4
1 mins
1 mins


Servings: 1
  • 7-10 Tbsp Pour 4 pers
  • 2 pure butter" puff pastry
  • 1 l of pistachio ice cream
  • 80 g de sucre en poudre
  • 50 g de pralinen rosen


  1. 1

    1 Preheat the oven to 240°c (th 8). Spread the puff pastry on the moistened baking sheet. Prick them with a fork, cover with baking paper and a rack to prevent the dough from rising. Bake for 10 minutes, lower the oven to 200°c (th 6/7) and cook for another 10 minutes.

  2. 2

    2 Remove the puff pastry from the baking sheet, sprinkle with sugar and return to the oven for a few moments to caramelize. Allow to cool completely.

  3. 3

    3 Take the ice cream out of the freezer for a few minutes before using it. Then roll it out between two sheets of baking paper. Then cut it into 8 rectangles. Place in the freezer for 30 minutes.

  4. 4

    4 Layer the 2 puff pastry sheets and cut them into 6 regular pieces. Arrange on plates, one puff pastry, add a rectangle of ice cream and repeat. Crush the pralines and sprinkle them. Serve immediately.