Pistachio and Raspberry Mille-Feuille Cake

Ingredients

For the Puff Pastry

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

For the Pistachio Cream

• 1 cup shelled pistachios
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, softened
• 2 cups heavy cream

For the Raspberry Filling

• 2 cups fresh raspberries
• 1 cup granulated sugar

Instructions

Make the Puff Pastry

1. In a large mixing bowl, combine flour, confectioners' sugar, and salt.
2. Add cold butter and use a pastry blender to work it into the flour mixture until it resembles coarse crumbs.
3. Gradually add beaten egg, stirring with a fork until dough comes together in a ball.
4. Wrap dough in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Make the Pistachio Cream

1. In a food processor, grind pistachios into fine crumbs.
2. In a medium saucepan, combine ground pistachios, granulated sugar, cornstarch, and salt.
3. Add softened butter and heavy cream, stirring with a wooden spoon until mixture thickens.
4. Remove from heat and let cool to room temperature.

Assemble the Cake

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out puff pastry to a thickness of about 1/8 inch.
3. Using a pastry cutter or knife, cut into rectangles approximately 4 inches wide and 6 inches long.
4. Bake for 20-25 minutes or until golden brown.

Assemble the Cake Layers

1. In a small bowl, mix together fresh raspberries and granulated sugar.
2. Spread a layer of pistachio cream on top of each baked puff pastry rectangle.
3. Place a layer of raspberry mixture on top of the pistachio cream.
4. Repeat this process two more times, ending with a layer of puff pastry on top.

Serve

• Refrigerate cake for at least 30 minutes to allow flavors to meld together.
• Slice and serve chilled.