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TROPICAL THOUSAND LEAVES WITH meia.dúzia® AZORES PINEAPPLE EXTRA JAM WITH LEMONGRASS - BY CHEF LÍGIA SANTOS - PORTUGAL'S 1ST MASTERCHEF

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INGREDIENTS (2 persons)
Coconut cream
30g of Sugar
10g of Flour without yeast
125ml of Milk
1 Tea spoon of Butter
1 Coconut cream sachet
1/2 tube of meia.dúzia® Azores Pineapple Extra Jam With Lemongrass
Thousand leaves
1/2 Filo pastry sheet
50g of Butter
Sugar powder q.s.

 

HOW TO PREPARE
Mix the milk and the coconut in a bowl.
Join the sugar, the flour and the mixture in a pan.
Bring to the boil stirring constantly. Switch it off and combine with the butter.
Let it cool down.
Thousand leaves
Fold each filo pastry sheet 3 times on itself.
Trim the edges so they become individual loose sheets.
Overlap them two by two, brushing between them with butter and bake it in a preheaten oven at 180ºC until they're golden.
Start by placing the filo pastry sheets, followed with the coconut and meia.dúzia® Azores Pineapple Extra Jam with Lemongrass, and repeat the process 2 more times, finishing it with the filo pastry sheet.
Sprinkle with sugar powder.

Garnish with the meia.dúzia® Banana And Clementine Extra Jam With Rum and the meia.dúzia® 'São Tomé' Dark Chocolate Spread With Passion Fruit

 

RECIPE BY: Lígia Santos – 1st Portugal's Masterchef

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