Continuing my simple, semi-homemade desserts for spring, I decided the super easy version of the classic French pastry would be a good one to do.
Store bought puff pastry saves lots of time, and instead of making a custard, we will be doing a quick buttercream with fresh lemon juice and zest. I love raspberries/strawberries as it
accompanies the lemon so well. It also so pretty.
See.
Doesn’t that look fabulous? It is also incredibly easy to make which is the best part.
Okay, let’s get started!
Semi-homemade Mille Feuille
This cheat version of the French pastry is so easy and tasty! Fresh lemon buttercream and berries sandwiched between puff pastry makes the perfect dessert!
Servings: 9 SERVIINGS
Ingredients
- 1 store bought puff pastry sheet, thawed.
- 3 cups powder sugar (plus more for dusting)
- 1 large lemon, or 2 small zested and juiced
- 1 cup salted butter, room temperature
- 1/4 cup milk (I use 1%)
- fresh berries, sliced. I like raspberries and or strawberries
Instructions
- To start, set the oven to 400°. On a piece of parchment paper unfold the pastry. Cut along the 2 folding creases, making 3 equal strips and then cutting across twice to make 9 pieces.
- Put another piece of parchment on top of cut pastry and place a 2nd baking sheet on top as to sandwich it in.
- Now bake for 20 minutes. Then remove the top baking sheet/paper and bake for 5 minutes until light golden on top. Let cool for 10 minutes.
- Carefully cut each pasty in half.
FROSTING
- In a mixing bowl, add the butter. Mix until soft and creamy. .Juice and zest the lemon and add to the butter. Mix well .Next goes the sugar and milk Mix until creamy.
ASSEMBLE
- To assemble, gently frost the bottom piece of pastry, add the berry slices and top with a 2nd pastry piece.
- You can layer or keep it a simple 2 piece cookie. Powder the tops with extra sugar and ENJOY!
