Ingredients
1 pound frozen puff pastry
12 ounces white chocolate
2 1/2 cups heavy cream, whipped
3 pints raspberries
Powdered sugar for sprinkling
Thaw puff pastry according to package directions.
Directions
Roll out the pastry on a floured surface to a large rectangle and trim to 18 by 12 inches. Cut into three strips, each measuring 12 by 6 inches. Place each pastry strip on a baking sheet and leave to stand for 10 minutes. This is important, because puff pastry bruises easily and the standing time allows it to recover from the rolling out. Meanwhile, preheat the oven to 450 degrees. Bake the pastry for 15 to 20 minutes or until it is well risen and golden brown. Cool on wire racks.
Break up the white chocolate if it is in bar form. Gently melt the white chocolate, either in a bowl set over simmering water (the water should not touch the bottom of the bowl) or in a microwave. To microwave, put white chocolate pieces in an absolutely dry microwave-safe bowl. Using low power, microwave for 1 1/2 minutes, then stir. Continue microwaving on low in 30-second increments, stirring after each. When white chocolate is melting but still has some lumps, finishing melting by stirring, allowing the melted chocolate to melt the remaining little pieces. White chocolate burns very easily so be careful with it.
Assemble the mille-feuilles by placing one pastry rectangle on a plate and pouring a third of the white chocolate over it. Spread with a third of the whipped cream and add a layer of raspberries. Repeat the layering with the other two pastry rectangles, arranging the last of the raspberries in a pretty pattern on top. Sprinkle lightly with powdered sugar.
Cut into 6 pieces to serve. Yield: 6 servings. From "Two Fat Ladies Obsessions" (Potter) by Jennifer Paterson and Clarissa Dickson Wright.