PB & J mille feuille

Directions

1. Preheat your oven to 400°F (200°C) and set out two baking sheets that can stack on top of each other. Line one with parchment paper and set another piece of parchment paper aside.
2. Unroll the puff pastry onto the parchment-lined baking sheet and poke the entire surface with a fork. Sprinkle with granulated sugar. Place the second piece of parchment over the pastry and fit the second baking sheet on top to sandwich the pastry between both sheets. Bake the pastry for 25 minutes then remove the top baking sheet and parchment and continue baking for another five to eight minutes or until the pastry is golden brown. Cool completely.
3. Meanwhile, using a stand mixer fitted with the whisk attachment or a hand mixer, whip the cream cheese and peanut butter together on medium speed until smooth. Slowly pour in 1/4 cup cream then add in 3/4 cup icing sugar and one teaspoon vanilla. Whip on high until stiff and fluffy. If desired, transfer the peanut butter cream to a pastry bag fitted with a medium round piping tip or a large zip top bag with the corner cut off.
4. Add the remaining 1/2 cup cream to the bowl along with the remaining tablespoon of icing sugar and 1/2 teaspoon of vanilla extract. Whip to stiff peaks and set aside.
5. Using a serrated knife, slice the puff pastry sheet along the long side into three equal pieces each about 10 x 23 cm (4 x 9-inches), trimming the edges if needed. Spoon a small dollop of whipped cream or peanut butter cream onto the centre of your serving dish and place one of the puff pastry pieces on top. Pipe or spread half of the peanut butter cream onto the pastry and dot with about half of the raspberries. Place another piece of puff pastry on top and repeat with the peanut butter cream and raspberries. Place the final piece of puff pastry on top, dollop or pipe over the whipped cream, and scatter with raspberries, chopped peanuts, and chocolate shavings, if using. Place in the fridge for up to three days. When ready to serve, slice with a serrated knife.

TIP: If using a sheet of puff pastry that is smaller than approximately 23 x 30 cm (9 x 12-inch), use 1 1/2 to two sheets of puff pastry, pinch the seam together, and trim into a 23 x 30 cm (9 x 12-inch) rectangle. If using frozen puff pastry that comes in a brick, roll the full brick out to about 1/2 cm (1/4-inch) thick and trim into a 23 x 30 cm (9 x 12-inch) rectangle.

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