Peanut Butter and Jelly Mille-Feuille with Raspberry Whip and Cereal Crunch

Ingredients

• 2 cups flour, sifted
• 1 cup unsalted butter, cold, diced
• 1 cup water, ice cold
• 1 cup peanut butter
• 1 cup strawberry jelly
• 2 cups cereal flakes, crushed

• 1 cup heavy cream, chilled
• 1 cup raspberry puree
• 2 tbsp sugar

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a large bowl, combine sifted flour and cold diced butter. Mix until the mixture resembles coarse crumbs.
3. 03
   Gradually add ice cold water, mixing just until the dough comes together. Do not overmix.
4. 04
   Roll the dough into a rectangle and fold into thirds. Chill for 30 minutes, then repeat rolling and folding twice more.
5. 05
   Roll out the dough to a 1/8-inch thickness. Cut into 3x5 inch rectangles, place on a baking sheet, and bake for 15-20 minutes until golden brown.
6. 06
   Allow pastry to cool completely before assembly.
7. 07
   For the raspberry whip, beat chilled heavy cream with sugar until soft peaks form. Gently fold in raspberry puree.
8. 08
   To assemble, layer a rectangle of pastry with peanut butter, jelly, and a sprinkle of crushed cereal. Repeat layers, ending with a pastry top.
9. 09
   Top with a dollop of raspberry whip and a sprinkle of cereal crunch. Serve immediately.