Instructions: 1. Preheat the oven to 220 C, 425 F, Gas Mark 7.

2. Unroll the pastry and roll out on a lightly floured surface to form a rectangle 32 x 24cm (13 x 10 inches). Cut the pastry into 24 rectangles,
8 x 4cm (3 1/4 x 1 3/4 inches).

3. Place the rectangles on lightly oiled baking trays and bake in the preheated oven for 10-12 minutes or until golden. Transfer to a wire rack and allow to cool.

4. Place the cream in a bowl and whip until fairly thick, then stir in the coffee essence and icing sugar.

5. Spread the cream mixture over 16 pastry rectangles. Stack 2 cream topped rectangles on top of each other then place a plain one on top.

Press down slightly.

6. Place the granulated sugar and water in a pan. Stir over a moderate heat until the sugar dissolves. Leave to boil and caramelize for 1-2 minutes, without stirring, until golden.

7. Spoon half over the 8 pastry tops, to run down the sides of the pastry. Dip 2 forks in remaining syrup and stretch threads of sugar between them. As the threads are formed, arrange on top of the mille feuille.

Alternative ingredients: -Other flavours can be added to the cream instead of the coffee. Try a little grated zest of lemon, lime or orange, or 50g (2oz) melted dark chocolate. -Instead of the spun sugar topping, a little glace icing or melted chocolate can be used.

NOTES : These delicate pastries make a perfect dessert for a special meal. Also delicious served in the afternoon with tea.

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