Lunch: Blackberry Millefeuille

This recipe includes superfoods such as:

Nuts

Health benefits of Blackberry Millefeuille

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Phyllo layers
2 sheets frozen phyllo pastry, thawed and cut in half
3 tablespoons clarified butter, melted
1 tablespoon maple sugar, brown sugar or white sugar
About 3 tablespoons/20 g finely chopped hazelnuts
Blackberry filling
1 cup/250 ml heavy cream
Maple syrup, to sweeten
1 teaspoon vanilla extract
About 1 pound/450 g blackberries

Instructions

To prepare the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
To prepare the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.

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