Mille Feuille with Mascarpone and Strawberries

An old-school French pastry that’s airy, crispy, flaky, and decadent in all the right ways. Made to serve 5

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Serves 5.


for the Pastry

2 sheets all butter puff pastry, thawed, cold

1 egg, whisked

1 heaped tbsp raw sugar


for the Filling

250g mascarpone cheese, cold

1 tsp vanilla extract

2 tbsp icing sugar, extra for garnish

150ml heavy cream, cold

250g fresh strawberries, thinly sliced


Preheat oven to 220°C (top & bottom elements)

Line 2 shallow baking trays with baking paper

Slice each sheet of pastry in to 8 equal rectangles (5 mille feuille with 3 pieces each).

Line up pastry rectangles on trays with a 2cm gap between each.

Sprinkle pastry evenly with the sugar.

Score 12 fork marks on each piece to prevent from puffing too high.

Put on middle rack of oven for 15 minutes or until golden & evenly cooked.

Remove & transfer to cooling rack to completely cool.

Use electric beaters to mix the mascarpone, vanilla extract & icing sugar in large mixing bowl.

Pour in the cream, beat ONLY until stiff peaks start to form.

Thickly & neatly coat each piece of pastry with cream mixture

Layer with strawberries, the sprinkle of icing sugar

Construct mille feuilles by layering 3 pastry pieces on top of each other, sprinkle the top generously with icing sugar