Description
Lemon Raspberry Mille-Feuille is an elegant French dessert made with layers of crisp puff pastry, tangy lemon cream, and fresh raspberries—delicate, refreshing, and perfect for special occasions.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 2 tablespoons powdered sugar (for dusting)
- 1/2 cup lemon curd
- 1/2 cup whipped cream or mascarpone
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
- Extra powdered sugar, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry slightly and cut into 12 equal rectangles. Place on baking sheet, brush with egg wash, and prick with a fork to prevent excessive puffing.
- Bake for 12–15 minutes or until golden brown and crisp. Cool completely on a wire rack.
- In a bowl, gently fold lemon zest into lemon curd, then fold in whipped cream or mascarpone until smooth and creamy.
- To assemble, layer one piece of puff pastry with lemon cream and a few raspberries. Repeat with a second layer, then top with a third piece of pastry.
- Dust the top layer with powdered sugar. Repeat for remaining pastries.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- Use stabilized whipped cream if making ahead to prevent weeping.
- You can substitute strawberries or blueberries for a different fruit twist.
- For cleaner cuts, chill assembled pastries briefly before slicing.
Nutrition
- Serving Size: 1 mille-feuille
- Calories: 320
- Sugar: 15g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg