MY CUPCAKE NOTEBOOK

Raspberry Millefeuille

Anna CarreraComment

Hello everyone!

{Spanish Here}

I guess that after the holidays, not many people will fancy sweets or desserts. That's why I have made this Raspberry Millefeuille, that, on top of really fresh and light, is amazingly easy to do!

These raspberry millefeuille are the perfect size for sharing. The fresh raspberries give the acid touch to this dessert and, combined with this cheese cream, I can guarantee you that you will love them!

This time, I bought the puff pastry at the supermarket- there's nothing easier: buy, cut and bake. However, if you want to do it yourself at home, here's a detailed tutorial on how to make puff pastry.

Raspberry Millefeuille

Ingredients:

  • 1 puff pastry sheet
  • 200 ml heavy cream
  • 1/4 tsp vanilla extract
  • 112g cream cheese
  • 50g sugar

Directions:

  • Cut the puff pastry into 8 equal rectangles. Put them on a parchment paper covered tray and sprinkle with confectioners sugar. Cover with another sheet of parchment paper.
  • Bake for 15-20 minutes up until slightly golden at 180ºC (356ºF).
  • Beat vanilla extract with cream cheese and sugar until smooth. Add the heavy cream and whip up until fluffy.
  • With a pastry bag, fill the first layer of puff pastry as shown in the photo. Add the raspberries and repeat.

And that's it! It's really that easy, won't take more than 25 minutes!

I hope you liked it!

Anna