Blueberry and lemon millefeuille
Delicate layers of crisp puff pastry, luscious lemon cream, and juicy blueberries create an elegant mille-feuille dessert that’s as beautiful as it is delicious
Updated : 14 August, 2025
Easy
About 20 min.
Ingredients
115 grams
Powdered sugar
250 grams
Frozen yeast puff pastry
200 grams
Blueberry
For the sweetened cream
165 milliliters
Heavy cream
25 grams
Powdered sugar
1
Vanilla pod
1
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Line a large baking tray with greaseproof paper. Generously dust a work surface with icing sugar and roll the puff pastry into a rectangle just larger than 27 x 30cm/10½ x 12in, trimming the edges for a neat finish.
Step 2
Roll it as thin as possible without stretching. Cut into 18 rectangles, each measuring about 9cm/3½in by 5cm/2in, and arrange them on the prepared tray. Sprinkle liberally with icing sugar and chill for 30 minutes.
Step 3
Preheat the oven to 200C. Bake the chilled pastry for 5 minutes, remove from the oven, dust with more icing sugar, and bake for an additional 5 minutes, or until golden brown. Cool completely.
Step 4
For the cream filling, whip double cream with icing sugar and vanilla until medium-stiff peaks form. Fold in lemon zest and juice to taste. Spoon into a piping bag fitted with a 1cm/½in straight nozzle.
Step 5
To assemble, place one pastry rectangle on a serving plate and pipe small mounds of cream over the surface, tucking blueberries between the cream. Top with a second pastry layer and repeat, finishing with a final pastry layer. Dust generously with icing sugar before serving.