Blackberry Millefeuille

	TOTAL TIME: 22 min Prep: 15 min Inactive Prep: ... Cook: 7 min YIELD: 4 servings LEVEL: Easy
INGREDIENS
Phyllo layers:
2 sheets frozen phyllo pastry, thawed and cut in half 3 tablespoons clarified butter, melted	1 tablespoon maple sugar, brown sugar or white sugar About 3 tablespoons/20 g finely chopped hazelnuts
Blackberry filling:
1 cup/250 ml heavy cream Maple syrup, to sweeten	1 teaspoon vanilla extract About 1 pound/450 g blackberries
Directions
To prepare the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes. To prepare the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.