Mille-feuille is a classic French dessert with three layers of puff pastry. In this version, we've substituted the traditional custard with whipped cream and lemon curd for a tangy twist. You'll find jars of lemon curd in the jam section of most grocery stores.
- Prep time 35 minutes
- Total time 1 hour & 45 minutes
- Portion size 6 servings
- 2 sheets frozen butter puff pastry , thawed
- 2/3 cups whipping cream (35%)
- 1/4 cup icing sugar
- 1/2 cup lemon curd
- 3 tablespoons unsalted shelled pistachios , finely chopped
On lightly floured work surface, gently unroll puff pastry. Using 3-inch round cookie cutter, cut out 9 rounds from each sheet. Arrange, 1 inch apart, on parchment paper–lined large rimless baking sheet. Prick pastry rounds all over with fork. Place sheet of parchment paper over pastry rounds; top with separate large baking sheet. Refrigerate until chilled, about 20 minutes.
Bake between stacked baking sheets in 375°F oven for 5 minutes. Remove top baking sheet and top sheet of parchment paper; bake until golden and slightly puffed, 12 to 15 minutes. Let cool completely. (Make-ahead: Store in airtight container for up to 6 hours.)
While pastry is baking, in bowl, beat cream with icing sugar until stiff peaks form. Refrigerate until chilled, about 20 minutes. Spoon into piping bag fitted with small star tip.
Using offset palette knife or back of spoon, spread heaping 1 tsp of the lemon curd over top of each pastry round, leaving thin border. Pipe whipped cream in star shapes over top. Sprinkle with pistachios. Layer 3 pastry rounds together, pressing lightly to adhere, to create 6 stacks.
How to fix over-whipped cream
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 240 mg
- Sugars 14 g
- Protein 6 g
- Calories 426
- Total fat 27 g
- Potassium 76 mg
- Cholesterol 73 mg
- Saturated fat 14 g
- Total carbohydrate 41 g
- Iron 10
- Folate 3
- Calcium 2
- Vitamin A 18
- Vitamin C 2