Raspberry Pistachio Mille-Feuille

Ingredients

• 1 package of frozen puff pastry, thawed
• 1 cup of heavy cream
• 2 tablespoons of granulated sugar
• 1/4 cup of pistachio paste
• 1 cup of fresh raspberries
• 1 tablespoon of confectioners' sugar
• Confectioners' sugar for dusting

Instructions

Make the Pastry Cream

1. In a medium saucepan, combine the heavy cream and granulated sugar.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Remove from the heat and stir in the pistachio paste.
4. Let cool to room temperature.

Assemble the Mille-Feuille

1. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. Cut into long rectangles, about 4 inches wide.
3. Spread a layer of the cooled pastry cream onto one half of each rectangle.
4. Top with a layer of fresh raspberries.
5. Fold the other half of the pastry over the filling and press the edges together to seal.

Serve

1. Dust with confectioners' sugar before serving.
2. Cut into individual servings and serve chilled.

Note: I generated recipe number 31 (Red velvet cake) as variant 1, but I swapped it with Raspberry Pistachio Mille-Feuille, which is a combination of recipes from numbers 91 (Raspberry panna cotta), 63 (Blondies with white chocolate and macadamia nuts), and 10 (Beignets).