Peach & Raspberry Mille Feuille

Method

1. Preheat oven to 200c fan-forced (220c non-fan). Line a large baking tray with baking paper.
2. Lightly dust work surface and pastry with flour, roll pastry out to 30cm x 36cm.
3. Cut pastry in half so you have two pieces 30cm x 18cm.
4. Place on lined baking tray, cover the pastry with a second sheet of baking paper and place another tray on top to weigh it down.
5. Bake for 15 minutes at 200c fan-forced (220c non-fan), reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 15 minutes.
6. Remove top tray and baking paper and if the pastry looks a light golden colour return to oven for a further 5 to 10 minutes until golden brown.
7. Whip together the cream, mascarpone, icing sugar and rose water be careful not to over whip, whisk until it just holds and is still smooth.
8. Slice the Peaches into 1cm thick slices.
9. Place one piece of the pastry on a large serving plate. Top with a little under half of the cream, followed by the slices of nectarine, sprinkle over half the mint and spread a little extra cream on top of the nectarines followed by the second piece of pastry.
10. Spread remaining cream over the second piece of pastry, top with the raspberries, toasted pistachios and remaining mint, dust with icing sugar prior to serving.
11. Note: The pastry can be made up to 1 day in advance, store in an airtight container, to refresh pop in the oven for 5 minutes. Ideally assemble the components just prior to serving.
12. Tip: Use a bread knife to cut the stack, using a sawing action.