Kiwi Mango Feuilletes with Mango Sauce

Feuilletes: Cut the dough sheet in half diagonally, place the dough halves on top of each other, sprinkle with sugar, roll lightly over the top, place on a baking sheet lined with parchment paper. Cut the dough into any shape, spread the flaked almonds evenly over the dough and leave to cool for ten minutes.

Bake for about ten minutes in the middle of the oven heated to 220 degrees. Turn off the stove, dry the feuilletes for about ten minutes with the oven door slightly open.

Filling: Just before serving, whip cream until stiff, add sugar and perhaps lime zest exactly. Cut mango and kiwi into fine slices.

Serve: Cut feuilletes in half with sharp kitchen knife. Spread cream evenly on bottom halves, top with fruit slices, place lid on top. Serve with mango sauce.

Note: Do not top feuilletes with kiwis until just before serving, as they form bitters along with dairy products.

Raspberries, use.

Beautifully decorated: Sprinkle about 2 tablespoons of almond flakes, toasted, coconut pomegranate seeds or chips over the dressed sauce.

Mango sauce: Finely mash mangos and powdered sugar, add lime juice.

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