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Raspberry Buttercream Mille Feuille

Raspberry Buttercream Mille Feuille. A twist on a classic French dessert using regular buttercream frosting, raspberry jam and frozen puff pastry. These beautiful pastries are not nearly as difficult to prepare as you might think.

Raspberry Buttercream Mille Feuille close up square cropped featured image

Raspberry Buttercream Mille Feuille

What I love about this classic French pastry is that it looks impressive but is actually not difficult to make.

In French mille-feuille (pronounced mil fie) when literally translated means a thousand leaves. It’s named for the many layers in the puff pastry upon which it is based.

Raspberry Buttercream Mille Feuille before trimming and slicing

Raspberry Buttercream Mille Feuille, before being trimmed and sliced.

Traditionally they are filled with pastry cream. But because it’s summer, I decided to fill them with some simple vanilla buttercream frosting.  Then I also used raspberry jam as a second filling to make them more portable and picnic friendly.

What makes these pastries so easy is that they use readily available, store bought, frozen puff pastry. So forget having to make the pastry at all!

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Puff pastry frozen sheets often come rolled in parchment paper for easy transfer to a baking sheet and easy clean up.

Try to find the pastry already rolled into square sheets. That will make the whole process even easier.

Raspberry Buttercream Mille Feuille photo of uncut pastries with title text added for Pinterest

Makes 8 pastries but these are quite rich so I most often cut 16 squares out of them and serve them at that size.

Raspberry Buttercream Mille Feuille with coffee in background

Raspberry Buttercream Mille Feuille

This version is once again inspired by another popular Vachon snack cake that I ate as a kid. This recipe has been just as popular as our other Vachon inspired recipe for Homemade Flakies.

Homemade Flakies photo with title text added for Pinterest

Originally published June 2013. Updated June 2020.

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Raspberry Buttercream Mille Feuille photo of a single serving on a green plate with title text added for Pinterest

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Raspberry Buttercream Mille Feuille close up square cropped featured image
Yield: 16 small pastries or 8 large

Raspberry Buttercream Milles Feuilles

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Raspberry Buttercream Milles Feuilles - A twist on a classic French dessert using regular buttercream frosting, raspberry jam and frozen puff pastry. These beautiful pastries are not nearly as difficult to prepare as you might think.

Ingredients

  • 1 pound package frozen puff pastry

For the Vanilla Buttercream Frosting

  • 4 cups icing sugar (powdered sugar
  • 1 cup butter
  • 2 tsp vanilla extract
  • a few tbsp milk

For the raspberry layers

  • Raspberry jam for two layers, , about a cup or so.

For the Vanilla Glaze

  • 1½ cups icing sugar, (powdered sugar)
  • 1 tsp vanilla extract
  • milk

For the striped chocolate garnish

  • ¼ cup chocolate chips
  • 1 tsp butter

Instructions

  1. Roll out the puff pastry into three 8 inch squares. Place on a parchment lined cookie sheet. You may have to bake these one at a time depending on the size of your cookie sheet. Dock the pastry by stabbing holes in it with a fork about every half inch over the entire surface of the pastry. Chill it in the freezer for 10 minutes to ensure that it is well chilled. Puff pastry MUST be baked very cold. Place another sheet of parchment paper on top of the pastry and weight it down with another cookie sheet on top. This keeps the pastry from puffing too much and ensures that it is crispy when baked.
  2. Bake in a preheated 425 degree oven for about 15 minutes. Decrease the heat to 375 degrees F, remove the top pan and top sheet of parchment paper and bake for about another 5 minutes or so until it is evenly medium golden brown throughout. Cool the baked pastry sheets completely before filling.

To prepare the Vanilla Buttercream Frosting

  1. Blend all the ingredients together until smooth. Only add a little milk at the beginning, then add more if you need it. You want a very thick frosting here. It should still be easily spreadable but as thick as possible is best.

To construct the mille feuille

  1. Take one quarter of the frosting and spread it evenly on one layer of the baked pastry. On top of the frosting, spread a thin layer of very good quality raspberry jam.
  2. Spread another quarter of the frosting onto the next sheet of baked pastry and invert it on top of the raspberry jam so that the jam is sandwiched between two thin layers of frosting. This technique helps the completed pastry to hold together better.
  3. Next, spread another quarter of the frosting amount onto the top of the inverted pastry layer, followed by another thin layer of raspberry jam. Finally spread the last of the frosting onto the last sheet of baked puff pastry and invert that onto the raspberry jam. Chill the constructed mille-feuille while you prepare the glaze for the top.

To prepare the Vanilla Glaze

  1. Blend the icing sugar, vanilla and milk together well using only enough milk to bring the glaze to a very thick consistency. The glaze should be just at the point where it almost isn't pourable but still goes to a flat surface when you stop stirring, even if it takes a couple of seconds to do so. Spread the glaze evenly over the surface of the constructed mille-feuille.

To garnish the top with chocolate stripes.

  1. Melt together the chocolate chips and butter.
  2. Spoon the melted chocolate into a Ziploc bag and snip the corner off with scissors. The opening should be quite small, about the size of a pencil lead. Draw lines of chocolate all across the surface of the glaze, parallel to each other and about a half inch apart. Using the back of a knife or a toothpick, draw lines perpendicular to the chocolate lines across the surface of the glaze, about every inch, alternating the direction of the lines as you go.
  3. Chill the completed mille-feuille for at least a couple of hours, preferably longer. Trim all four edges of the pastry so that you have straight sides before cutting into 8 rectangles or 16 squares. The trimmings are the bakers bonus...enjoy!

Nutrition Information

Yield

16

Serving Size

1 pastry

Amount Per Serving Calories 437Total Fat 23gSaturated Fat 11gUnsaturated Fat 0gCholesterol 32mgSodium 177mgCarbohydrates 56gFiber 1gSugar 42gProtein 2g

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Ashley

Sunday 12th of September 2021

This is sooooo incredibly sweet!! None of us, including my kids, could even eat a sliver of it. I would cut the amount of powdered sugar and also put a little lemon juice in the icing just to balance the sweetness. Sad because it was very tasty and beautiful.

Mona

Saturday 22nd of May 2021

I don't bake much anymore but will attempt this one! Thanks.

Myra

Sunday 17th of September 2017

Hi from Cape Breton! I saw Amy's question about making this a day ahead. I was wondering the same thing. Just wondering if in the years since she commented you or anyone tried this. I'm worried about sogginess.

Your blog is beautiful!

Barry C. Parsons

Wednesday 25th of October 2017

If it was cream I would be more worried but frosting is much more forgiving. A day ahead should be fine, I think.

ann

Wednesday 14th of December 2016

Can I layer puff pastry and bake with layers of filling

Barry C. Parsons

Monday 19th of December 2016

No, you can't bake the filling with the pastry.

AMY

Friday 9th of October 2015

This looks very scrumptious...can u put a custard in the layers? or cream cheese filling would it make it soggy?

Barry C. Parsons

Wednesday 4th of November 2015

Both should be fine if you are serving them immediately.

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