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Mille-Feuille with Fresh Berries

20 mins


Recipe you are creating:

Mille-Feuille with Fresh Berries

Mille-Feuille is a flaky puff pastry dessert served with fresh berries and whipped cream.

Mille-feuille is a French phrase that translates to “one thousand leaves”. In pastry, it refers to the multiple thin layers that create the light, flaky texture found in a puff pastry dessert.

We use standard frozen puff pastry for this dessert. One third of a sheet makes a dessert that serves two. Triple the recipe if you’re serving as a company dessert.

Recipe Ingredients:

  • 1 sheet frozen puff pastry (about 8 oz./250 g), preferably all-butter

  • 1/2 cup (4 fl. oz./125 ml) heavy cream

  • 1 1/2 tsp. granulated sugar

  • 6 to 10 strawberries thinly sliced

  • 6 Leaves of Fresh mint thinly sliced

  • About 3/4 cup (3 oz./90 g) mixed fresh blackberries, blueberries, raspberries

  • Confectioners’ sugar for dusting

  • Fresh mint sprigs for garnish

Recipe Directions:

  1. Preheat oven to 400 degrees.

  2. Thaw the puff pastry sheet according to the package directions. Line a baking sheet with parchment paper.

  3. Place the puff pastry sheet on a lightly floured work surface. Unfold the pastry and lay flat. Following the indentation from one of the folds, cut a strip of pastry about 3 1/2 by 10 inches, then cut crosswise into two even pieces. (Re-wrap and refreeze the remaining two-thirds of the pastry sheet to save for another use.)

  4. Place the pastry pieces on the prepared baking sheet. Using a fork, prick the pastry evenly all over.

  5. Bake until just golden, about 15 minutes. Transfer to a wire rack and let cool.

  6. Combine the cream and granulated sugar in a small bowl. Beat with a hand mixer on medium-high speed until stiff peaks form.

  7. Carefully split each piece of puffed pastry horizontally into 2 layers, making 4 layers in all.

  8. Place 1 layer on a plate. Spoon a third of the whipped cream over the pastry, then arrange half of the strawberry slices over the cream.

  9. Place a second layer of the pastry over the strawberries, spoon on another third of the cream and half of the berries.

  10. Place a third layer of pastry over the berries, spoon on most of the remaining cream and arrange the remaining strawberry slices over the cream.

  11. Top with the remaining pastry layer, the final spoonful of whipped cream and the last of the berries. Dust the top with confectioners’ sugar, garnish with mint sprigs and serve immediately.

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Cream = 40% Heavy Cream

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Semi-homemade, Strawberries, Strawberry, Dessert, Mille-Feuille Pastry Recipe, How to make Mille-Feuille, Pasty Recipe



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