Shortcut Lemon Raspberry Mille-Feuille
A quick and easy take on the classic French dessert, using store-bought puff pastry, luscious lemon mascarpone cream, and fresh raspberries for a delightful treat.
Equipment
- Baking Sheet
- Parchment paper
- Mixing bowls
- Whisk
- Serrated Knife
Ingredients
Puff Pastry
- 1 sheet store-bought puff pastry thawed
- 1 egg yolk mixed with 1 tbsp milk for egg wash
- 1 tbsp powdered sugar for dusting
Lemon Mascarpone Cream
- 1 cup mascarpone cheese
- ½ cup heavy cream
- 2 tbsp powdered sugar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
Raspberry Layer
- 1 cup fresh raspberries
- 1 tbsp honey or raspberry jam
Instructions
- Preheat your oven to 400°F (200°C). Roll out the puff pastry slightly and cut into 3 equal rectangular pieces.
- Place on a parchment-lined baking sheet, prick with a fork, and brush lightly with the egg wash.
- Bake for 12-15 minutes until golden brown and crispy. Let them cool completely.
- In a bowl, whisk mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth.
- In a separate bowl, beat heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture for a light, fluffy texture.
- Place one pastry layer on a plate. Spread a generous layer of lemon mascarpone cream.
- Add fresh raspberries and drizzle with honey or raspberry jam.
- Repeat the layers and top with the final puff pastry piece.
- Dust with powdered sugar and garnish with extra raspberries. Chill for 15 minutes before slicing for the best texture.
Notes
For best results, assemble just before serving to keep the pastry crisp. You can also try variations by swapping raspberries with strawberries or mango slices!