Blackberry Millefeuille

  • serves 4


19 Ratings
Directions for: Blackberry Millefeuille


2 phyllo pastry, cut in half

3 Tbsp clarified butter, melted

1 Tbsp maple sugar (brown or white also fine)

3 Tbsp finely chopped hazelnuts

1 cup heavy cream

Maple syrup, to sweeten

1 tsp vanilla

1 lb(s) blackberries


1. Prepare the phyllo layers: Heat the oven to 375°F/190°C. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some nuts. Make three more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.

2. Whip the cream with enough sugar to sweeten, and the vanilla. Assemble the dessert just before serving: Lay a phyllo layer on each of four plates. Top each with 1/4 of the cream mixture. Arrange berries stranding upright on top. Top each dessert with another round of phyllo. Serve.

See more: Eggs/Dairy, French, Dinner, Lunch, Soup, Vegetables


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