is one of my favorite food creatives. She is a television personality, as well as a cookbook author, and has run her own one-table restaurant out of her little Paris kitchen (which happens to be the name of her third cookbook and her first television series!). I love the way she brings intimidating dishes down to earth, making them manageable for cooks of any skill level. When we discussed recipes which we might run this week, my imagination (and fear!) got the best of me when she proposed goat cheese, apple and toasted walnut mille-feuilles, an autumnal variation of a recipe from her most recent book, . I thought of the million crispy layers, and how can we ever swing that, and then Rachel sent over her pictures and the recipe, and I just thought – why didn’t I think of that?! So here you have something that you can adapt to the seasons, using your favorite fruits (or vegetables) as you like. It is very easy to make and comes together quickly, and makes a great impression at the table. –
About Rachel: Rachel Khoo is the author of four books, , , , and her most recent, . Her first cooking show to air two years ago was The Little Paris Kitchen, which has since been followed by Rachel Khoo’s Kitchen Notebook: London and Rachel Khoo’s Kitchen Notebook: Cosmopolitan Cook. Rachel’s fifth book, Rachel Khoo’s Kitchen Notebook, which will feature all the recipes from her Kitchen Notebook show, will be published in February 2015. She is a columnist for the London Evening Standard and has a column in the Daily Mail’s weekend magazine. You can also find Rachel on , , and at . See Rachel’s other recipes for crumpets and fruit curd, and a ginger and orange tea cake, in our archives.
See how easy it is to make Rachel’s mille-feuilles after the jump!
Goat cheese, apple and toasted walnut mille-feuilles
Preparation time: 20 minutes
Cooking time: 10 minutes
- 6 tbsp / 85g butter
- 2 tbsp runny honey
- 4 sheets of filo pastry (about 19 by 9 inches)
- One 9-oz /250g fresh goat cheese log
- 20 sage leaves
- 1 cup / 90 g walnuts
- 4 crunchy apples
- 2 tbsp apple cider vinegar
- sea salt
- black pepper
- Preheat the oven to 325F. Melt the butter and 1 tbsp of the honey together in a small saucepan. Place a sheet of filo pastry on a work surface with the long side facing you. Brush one fourth of the butter honey mixture over the pastry. Crumble half of the cheese over it, then top with 10 of the sage leaves (bear in mind that the sheet will be cut into 10 rectangles, and there should be a sage leaf in each piece, so arrange the leaves in two rows of five). Place a second sheet of pastry on top and brush with more butter-honey. Cut the pastry in half lengthwise and then into 10 rectangles and place on a baking sheet. Repeat with the remaining filo sheets. Bake for 10 minutes or until the pastry is slightly golden.
- Meanwhile, core the apples and use a mandolin to slice very thin strips of the apple. Mix together the remaining 1 tbsp honey with the apple cider vinegar and toss to coat the apple slices and walnuts. Season to taste.
- When ready to serve, place a pastry rectangle on each plate and top with the apple and walnuts. Top with another pastry layer, more of the apples and nuts, and a final layer of the pastry. Repeat to make the other five portions. (You will be left with two pastry rectangles, which you can eat like crackers.) Serve immediately.
Rachel says: This recipe is an adaptation of my goat cheese, strawberry and cucumber mille-feuilles from My Little French Kitchen. Instead of using typical summer flavours that were inspired by holidays I’ve spent in Provence, I’ve made this into an autumnal dish, perfect as a starter or cheese course.