Strawberry Mille-Feuilles

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 40 minutes
  • Portion size 4 servings



On work surface, roll out 1 sheet of phyllo pastry; cut into 12 rectangles. Gently transfer rectangles to parchment paper-lined baking sheet. Brush with half of the melted butter, then sprinkle with half of the granulated sugar. Repeat with remaining phyllo pastry, butter and sugar.

Preheat oven to 350°F; bake one pan at a time until pastry is golden brown, about 6 minutes. Let cool completely.

Meanwhile, in medium bowl, using electric mixer, beat cream until stiff peaks form. When ready to serve, layer 2 rectangles of phyllo pastry onto each serving plate. Gently spread with 2 tbsp of whipped cream. Top with 1 tsp of jam; run blade of knife through cream to ensure jam is evenly distributed. Garnish with 2 tbsp strawberries, leaving 1⁄2-inch border all around. Repeat layers. Top with 2 rectangles of phyllo pastry. Sprinkle with icing sugar.

Nutritional facts PER SERVING: about

  • Calories 235
  • Total fat 17 g
  • Saturated fat 11 g
  • Cholesterol 50 mg
  • Sodium 60 mg
  • Total carbohydrate 19 g
  • Fibre 1 g
  • Sugars 11 g
  • Protein 2 g
  • Iron 0.5 mg
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Baking & Desserts

Strawberry Mille-Feuilles