A little rosewater and a few pistachio nuts transform plain puff pastry into a crisp and fragrant base for luscious fresh figs. Super-easy to assemble, the dessert looks exquisite and tastes fabulous. Delicious!
For fresh figs, use drained canned green figs or fresh strawberries, allowing three strawberry halves on top and three on the plate.
Or pile 4 or 5 fresh raspberries on top of each pastry.
Or use 4 sliced fresh peaches or nectarines, putting three slices on the pastry and three on the plate. Add 1 tsp apricot preserve in a little pool on the fruit.
For yoghurt, use 150ml double cream, whipped.
For honey, dust with icing sugar.
Puffy millefeuille: Take the whole pack of pastry and make 12 pastry pieces. Omit the rosewater and use flaked almonds instead of the pistachio nuts. Put the pastry pieces on the baking sheet and sprinkle the nuts and sugar over each piece. Bake as step 2. Cool on a wire rack for 5 minutes. Put half the pieces of pastry on plates, and top each one with 1 tbsp good-quality fruit conserve, such as black cherry, damson or apricot. Add 1 tbsp thick Greek yoghurt, crème fraîche or fromage frais, to each and then spread the preserve and topping very lightly, marbling them together. Top with a second piece of pastry and dust with icing sugar.