Description
Lemon Raspberry Mille-Feuille is a delicate and elegant French pastry made with layers of crisp puff pastry, zesty lemon cream, and fresh raspberries. A perfect dessert for spring and summer celebrations.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1 cup heavy cream
- 1/2 cup lemon curd
- 1/2 teaspoon vanilla extract
- 1 tablespoon powdered sugar (plus more for dusting)
- 1 cup fresh raspberries
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C). Roll out puff pastry and cut into 12 equal rectangles. Place on a parchment-lined baking sheet and prick all over with a fork.
- Brush with beaten egg and place another sheet of parchment and a second baking tray on top to prevent puffing. Bake for 15–18 minutes or until golden and crisp. Cool completely.
- In a bowl, whip the heavy cream, vanilla, and powdered sugar until soft peaks form. Gently fold in the lemon curd to create lemon cream.
- To assemble: layer one piece of pastry, a dollop of lemon cream, and a few raspberries. Repeat with a second layer and top with a third pastry rectangle.
- Dust with powdered sugar and garnish with extra raspberries or lemon zest if desired.
- Serve immediately or chill for up to 2 hours before serving.
Notes
- For cleaner layers, chill the assembled mille-feuille before slicing.
- Use stabilized whipped cream if making ahead to prevent weeping.
- Swap raspberries with strawberries or blueberries for variation.
Nutrition
- Serving Size: 1 mille-feuille
- Calories: 350
- Sugar: 18g
- Sodium: 125mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg