Mini raspberry millefeuille

    35 min

    My version of this puff pastry dessert uses a combination of cream cheese, double cream and lemon zest to create a more flavourful filling when served in individual portions. The cream cheese mixture can be made a day ahead but it's best to bake the puff pastry the day you're going to serve them so they stay crisp.

    1 person made this

    Serves: 16 

    • 1 (500g) block frozen puff pastry, thawed
    • 225g cream cheese
    • 100g caster sugar
    • 2 tablespoons double cream
    • 1 teaspoon lemon zest
    • 250g fresh raspberries
    • 3 tablespoons icing sugar, or as needed

    Prep:15min  ›  Cook:10min  ›  Extra time:10min cooling  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Line 2 baking trays with baking parchment.
    2. Roll out puff pastry sheet on a floured work surface until it is 1/2cm thick. Cut into 32 squares. Transfer to prepared baking trays and prick pastry all over with a fork.
    3. Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
    4. Combine cream cheese, caster sugar, double cream and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with icing sugar.

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