About this recipe:Baked puff pastry is crumbled and mixed together with walnuts, pecans, hazelnuts, raisins and desiccated coconut, before being drenched in sweetened milk and whipped cream. The final dessert is grilled until golden brown.
500g puff pastry sheets, thawed if frozen
60g walnuts, chopped
110g pecans, chopped
115g hazelnuts, chopped
100g desiccated coconut
250g caster sugar, divided
1 litre milk
125ml double cream
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Method Prep:30min › Cook:5min › Ready in:35min
Preheat oven to 180 C / Gas 4. Butter a 23x33cm or similar sized baking dish.
Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
Preheat the grill.
In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 4 tablespoons sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in the dish.
Bring milk and 100g sugar to the boil in a medium saucepan over medium heat. Pour over nut mixture.
Beat the double cream with the remaining 100g sugar until stiff peaks form. Spread evenly over nut mixture in dish.
Place dessert under grill until top is golden brown, about 10 minutes. Serve hot.