A millefeuille is a pastry composed of three layers of puff pastry. As the puff pastry is made by folding the dough, traditionally in six steps of three folds, a millefeuille consists of 2187 “feuilles” (sheets) – 3 x 3 x 3 x 3 x 3 x 3 = 729 sheets per layer. These thousand sheets have given the name millefeuille to the pastry.

Making puff pastry at home is not very difficult, but it takes time. The  dough has to rest 30 minutes between each “turn” ( rolling out and folding up). Industrial puff pastry in food stores often contains margarine instead of butter, and does not taste good. Why not use filo dough? The resulting pastry has not as many sheets as in the original millefeuille, but it is much lighter. Its taste will make the pleasure of gourmets! And that of the gourmands!


  • 3-4 sheets of filo dough
  • Salted butter
  • Icing sugar

Cut circles (or squares or triangles or stars or any form you wish) in the superimposed layers of filo.

Place these circles on the baking plate covered with parchment paper.

Brush with melted butter.

Sprinkle icing sugar.

Turn the circles around. Brush the other side with melted butter and sprinkle icing sugar.

Set a sheet of parchment paper on the top.

Set a second baking plate on the top. This prevents the filo dough to bubble during baking.

Set in the oven at 200°C around 7 minutes. Be careful, the filo dough burns quickly.

Hint: Use salted butter. The pastry will slightly taste “caramel au beurre salé”.

With the baked filo plates, you may compose many pastries. Spread whipped cream or custard between layers. Add berries if you wish, for example raspberries or cloudberries. Tout est permis!

Cloudberries grow in mountains and moorlands in the Northern countries.

Hint: Add Vanilla pod seeds to the whipped cream.

Millefeuille aux framboises.



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