This Mille Feuille recipe using puff pastry isn't so difficult to make when you are using ready made puff pastry from your local grocer.
Add in instant pastry cream and these Sfoglia pastries will be ready for a sinful indulgence in an hour.
A perfect dessert for a small group. This mille Feuille recipe is light, crispy and not overly sweet. You will fall in love with these easy to make Mille Feuille pastries.
Is Mille Feuille the same as Napoleon?
The term mille-feuille comes from the English translation of a thousand layers.
Mille-feuille (pronounced meel-foy) is a French pastry by origin and is essentially made from layers of thin puff pastry that is alternated with a cream filling and topped with a ganache. A simple dessert but difficult to replicate unless you are cutting corners.
Traditionally a mille-feuille recipe consists of 3 layers of puff pastry with alternating layers of cream and then dusted with powdered sugar. Often instead of powdered sugar, the top layer is iced with vanilla icing or fondant.
A Mille-feuille recipe is very similar to the Italian dessert, Napoleon. The main difference is that a Napoleon is layered with almond paste instead of cream.
- Is Mille Feuille the same as Napoleon?
- Tips and Tricks to Make the Easiest Mille Feuille Pastry
- How to Make Your Pastries Unique
- Step by Step Guide to Making Mille Feuille
- How to Make a Glaze (Optional)
- Store Bought Puff Pastry Dough
- Storage of Mille Feuille Pastries
- Food Safety
- Recipes Using Pre-Made Puff Pastry
- Recipe Details
Tips and Tricks to Make the Easiest Mille Feuille Pastry
A traditional mille-feuille will consist of three layers of puff pastry alternated with two layers of pastry cream. Icing sugar will be dusted over the top, along with cocoa powder, pastry crumbs, and sometimes crushed nuts. Another version of mille-feuille is glazed with chocolate and vanilla icing or fondant. Other variations of mille-feuille are layered with whipped cream and fruit, and topped with custard.
How to Make Your Pastries Unique
There is no doubt that Mille Feuille Pastries alone are absolutely delectable. But you can too make these unique by using your imagination and creating a pastry that is all your own.
Here are some ingredients for you to consider:
- Add nuts
- Add berries
- Use a flavoured cream
- Use ganache topping
Step by Step Guide to Making Mille Feuille
Roll out your puff pastry on a surface dusted with flour. You want to role out the dough to a little under the size of your baking sheet.
Carefully transfer the puff pastry onto your baking sheet and cover it with parchment paper.
Place another baking sheet on top of the parchment covered puff pastry and bake in the oven until you get a golden brown colour.
You will need to flip the puff pastry (carefully) half way through the baking - about 15 minutes.
Transfer the puff pastry onto a cooling rack and let cool.
Cut in half, then cut in half again. A pizza cutter can help to cut clean lines.
Continue cutting the puff pastry in half until you have enough squares to make 4 pastries 3 layers each.
When I made them, I had enough puff pastry to make 4 pastries (3 layers each) and 2 pastries (2 layers/each). I gave the 2 layer pastries to my parents.
Prepare the pastry cream by making Dream Whip as per the box directions and adding a tablespoon of vanilla pudding. The vanilla pudding not only adds flavor but is needed in order to stabilize the cream. You can also use any flavour of pudding to make this unique.
Place the pastry cream in a pastry bag. If you don't have a pastry bag use a sandwich bag and cut a small piece of the corner.
Start assembling the mille feuille by piping cream onto the bottom layer. Place the middle layer on top. Top the middle layer with cream and then place the third layer on top. Continue until you have used up all of the puff pastry you have cut into squares.
Dust with icing sugar (confectioner's sugar) and refrigerate for at least one hour.
At this point, you are done and you have created these little darling pastries in less than one hour.
But, if you are courageous you can skip the powdered sugar and top with a decorative glaze by following these instructions.
How to Make a Glaze (Optional)
To make the glaze add the 3 cups powdered sugar to a bowl then add ½ tsp vanilla and a few tablespoons of milk. Whisk together then add more milk as needed until you get a thick, spreadable consistency.
Transfer about ⅓ cup of the glaze to another bowl then whisk in the ¼ cup cocoa powder and add milk (½ cup more or less) as needed until you get a smooth consistency similar to the vanilla batch.
Transfer each batch to a piping bag. You can use a smaller round tip for the chocolate or just snip the tip off. If you don't have piping tips, don't worry, just snip tiny holes.
Spread the white glaze carefully over the top layer. Then pipe out 3 chocolate stripes. Using a toothpick score across the three lines making a wish bone pattern.
Then score evenly the other way making wish bone (or chevron) patterns in the opposite directions until you have evenly made patterns right across the entire pastry top.
Don't worry if it looks messy! It will still be delicious.
Store Bought Puff Pastry Dough
You can definitely make your own puff pastry dough for this recipe. But, if you have looked around my blog, you probably know that I love to save time and cut corners.
For this recipe, I purchased puff pastry from my local grocers which I found in the frozen section. When you are ready to use frozen puff pastry, remember to thaw it out in the refrigerator over night.
Buying prepared puff pastry is truly so convenient. Puff pastry is so versatile. You can make so many things with puff pastry both sweet or savory. Check out my related posts down below, particularly my recipe for a strawberry sfoglia cake.
Want something a little larger? Why not try my recipe and instructions on how to make a Strawberry Sfoglia Cake using puff pastry, the ultimate cake for a special occasion!
Storage of Mille Feuille Pastries
Once you have finished assembling these pastries, they should be stored in the refrigerator for a couple of hours and then consumed within 2 days. Regrettably, these pastries do not store very well because the longer they are leftover the more the cream will soften the pastry dough.
It's the crispiness of the dough that really makes these pastries so special. Therefore, if you are making these you will need to make them on the day that they are consumed.
Alternatively, you could make the puff pastry ahead of time (the day before) and then make the cream filling at the time your assemble the pastries.
If your family is like mine, you likely will not have any leftovers. So you won't need to worry about storage options!
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Recipes Using Pre-Made Puff Pastry
PIN FOR LATER HERE
Homemade Mille Feuille using Puff Pastry
- 225 g puff pastry frozen, prepared - 1 sheet
- 42.5 g Kraft Dream Whip 1 package
- ½ cup of full fat cream
- 1 tbsp Instant Vanilla Pudding Powder
- Puff Pastry
- Preheat oven to 350ºF.
- Roll out your puff pastry on a surface dusted with flour. You want to role out the dough to just the size of your baking sheet.
- Place the puff pastry on a baking sheet and cover with parchment paper.
- Place another baking sheet on top of the parchment covered puff pastry and bake in the oven until you get a golden brown colour. You will need to flip the puff pastry (carefully) half way through the baking - about 15 minutes.
- Transfer the puff pastry onto a cooling rack and let cool.
- Cut in half, then cut in half again. A pizza cutter can help to cut clean lines.
- Continue cutting the puff pastry in half until you have enough squares to make 4 pastries 3 layers each.
- Pastry Cream
- Prepare the pastry cream by making Dream Whip as per the box directions and adding a tablespoon of vanilla pudding. Instead of milk use full fat cream or whipping cream.
- Place the pastry cream in a pastry bag and cut the end off, no tip is required. If you don't have a pastry bag, use a sandwich bag and cut the corner off.
- Start assembling the mille feuille by piping cream onto the bottom layer. Place the middle layer on top. Top the middle layer with cream and then place the third layer on top.
- Continue until you have used up all of the puff pastry you have cut into squares.
- Dust the top of the pastries with icing sugar (confectioner's sugar) and refrigerate for at least one hour.