Raspberry Mille-Feuille (French Pastry)

Servings

6 mini pastries

Total Time

45 minutes

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Ingredients

Pastry Layers

• 1 sheet puff pastry

• 2 tbsp powdered sugar

Cream Filling

• 250 ml heavy cream

• 120 g cream cheese or mascarpone

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

Filling & Topping

• 150 g fresh raspberries

• Powdered sugar for dusting

• Fresh mint leaves (optional)

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Instructions

1. Bake the Puff Pastry

1. Preheat oven to 200°C (390°F).

2. Roll out puff pastry and cut into small squares.

3. Place on baking tray and prick lightly with a fork.

4. Bake 12–15 minutes until golden and crispy.

5. Let cool completely.

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2. Make the Cream

In a bowl mix:

• cream cheese

• powdered sugar

• vanilla

Whip heavy cream separately until soft peaks form.

Fold whipped cream into the mixture until smooth and fluffy.

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3. Assemble the Dessert

1. Place one pastry square on a plate.

2. Pipe cream on top.

3. Add raspberries.

4. Place another pastry layer.

5. Repeat layers.

Finish with a top pastry layer.

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4. Decorate

Dust with powdered sugar.

Top with:

• fresh raspberries

• mint leaves

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✨ Texture & Flavor

• crispy flaky pastry

• light creamy filling

• fresh sweet-tart berries

Perfect for:

• afternoon tea

• elegant desserts

• café-style pastries.