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raspberry and mascarpone mille feuille pastry
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Mille Feuille with Raspberries and Mascarpone Cream 

Creamy, flaky and indulgent,and incredibly simple to make, mille feuille is the puff pastry dessert you need in your repertoire for a showstopping finale to any meal.
Prep Time30 minutes
Cook Time22 minutes
Total Time52 minutes
Course: Dessert
Cuisine: French
Keyword: mille feuille, raspberry mille feuille, steam oven puff pastry
Servings: 8
Calories: 598kcal

Ingredients

  • 2 sheets frozen all-butter puff pastry thawed, each measuring 8”/25cm square
  • ½ cup confectioners sugar (icing sugar), plus extra for serving
  • 8 oz raspberries fresh
  • 1 cup whipping cream
  • 1 tsp vanilla paste or a whole vanilla bean, split with seeds scraped out
  • 7 oz mascarpone cheese

Instructions

Conventional Oven Method

  • Preheat oven to 400°F/200°C. Line 2 baking trays with parchment paper and set aside.
  • Cut each square of pastry into three strips, then cut each strip across into four rectangles, to give 12 pieces from each sheet (24 rectangles in total). Place the pastry on the lined trays, then cover each with another layer of parchment paper and a second tray to weight the pastry down. Cook for 12 minutes, swapping the trays around in the oven halfway through.
  • Dust the pastry with the 3 tbs confectioners sugar, then return to the oven until it’s golden brown, about 8-10 minutes. Remove and cool. The pastry rectangles can be made to this stage up to 2 days before you need them and stored between layers of parchment paper in an airtight container.
  • While the pastry cools, whip the cream with the vanilla paste and the ½ cup confectioners sugar until soft peaks form. Add the mascarpone and whip again just until the mixture is thick, then put the cream into a piping bag with a wide round nozzle. If you don’t have a piping bag, a large zip lock bag with one corner snipped off will do in a pinch.
  • To assemble, lay 8 of the pastry rectangles on a board and alternate dots of the mascarpone cream with the raspberries to cover. Place a second layer of pastry on top of each, then repeat the cream and raspberries before finishing with a final pastry layer. Dust the pastries with extra confectioners sugar and serve.

Combi Steam Method

  • Preheat oven to 350°F/180°C, combination steam setting. If you oven has variable steam settings, use 60%. If not, don’t worry! Just set to combi steam and the oven will figure out the humidity for you. Line 2 baking trays with parchment paper and set aside.
  • Cut each square of pastry into three strips, then cut each strip across into four rectangles, to give 12 pieces from each sheet (24 rectangles in total). Place the pastry on the lined trays, then cover each with another layer of parchment paper and a second tray to weight the pastry down. Cook for 9 minutes, swapping the trays around in the oven halfway through.
  • Remove the pastry from the oven and take off the top trays and paper layers. Dust the pastry with the 3 tbs confectioners sugar, then return to the oven until it’s golden brown, about 10 minutes. Remove and cool. The pastry rectangles can be made to this stage up to 2 days before you need them and stored between layers of parchment paper in an airtight container.
  • While the pastry cools, whip the cream with the vanilla paste and the ½ cup confectioners sugar until soft peaks form. Add the mascarpone and whip again just until the mixture is thick, then put the cream into a piping bag with a wide round nozzle. If you don’t have a piping bag, a large zip lock bag with one corner snipped off will do in a pinch.
  • To assemble, lay 8 of the pastry rectangles on a board and alternate dots of the mascarpone cream with the raspberries to cover. Place a second layer of pastry on top of each, then repeat the cream and raspberries before finishing with a final pastry layer. Dust the pastries with extra confectioners sugar and serve.

Notes

  1. This is actually a very easy recipe and it will make you look like a pastry master. The key is using good quality puff pastry. If you can buy all-butter puff pastry frozen in the supermarket, by all means do so, otherwise many French bakeries will sell you a slab of their pastry on request.
  2. Fresh raspberries make this dessert very fast to put together, but you can use another type of fruit in season.
  3. You’ll need 4 baking trays – two for putting the pastry onto and two for stacking on top to hold it down at the start of baking. If you find all the pastry won’t fit on two trays, just bake in batches.

Nutrition

Calories: 598kcal | Carbohydrates: 40g | Protein: 7g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 66mg | Sodium: 178mg | Potassium: 103mg | Fiber: 3g | Sugar: 9g | Vitamin A: 795IU | Vitamin C: 8mg | Calcium: 67mg | Iron: 2mg