raspberry vanilla mille feuille

Raspberry Vanilla Mille Feuille

Impress your food seekers with this easy raspberry mille feuille dessert! Very French. Very delicious. Very simple. And, sure to be devoured!

Mille Feuille Recipe

This lovely dessert recipe is French. And, it makes such a statement when served. If you want to pronounce the name, then, like me, I must listen to a pronunciation! 

You should be hearing something like ‘meel-foy’! 

Mille Feuille from Scratch

Of course, if you’re inclined to make everything from scratch, then you could use a nice pie pastry crust recipe. Or if you’re even more adventurous, maybe a puff pastry crust! But, for me, I don’t usually have that kind of time or energy, but I still want to make it. So what to do? 

Mille Feuille Pastry

I can use a good refrigerated roll pie pastry crust. This is the most simple. And, it’s truly fail safe. 

This dessert is actually my version of ‘Mille Feuille’. It’s the easy quick version, and I can assure you it’s gonna be a plate licker!  If you don’t know what ‘mille feuille’ is, just go to the trusted Wiki source for knowing!

The mille-feuille (French pronunciation: [mil fœj], “thousand leaves”),[1] vanilla slice, custard slice, also known as the Napoleon, is a pastry of French origin.

Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner’s sugar, and sometimes cocoa, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.

Mille Feuille Dough

But sometimes I want something more ‘extravagant’ looking, and I might choose puff pastry. 

Feuille Pastry

The mille feuille dough is the part of this recipe that brings together all the more delicate components of the dessert. 

Raspberry Cream Patisserie Recipe

Making a raspberry French patisserie sounds so special, doesn’t it? I mean imagine when you place it plate in front of your guests, the expressions they’ll have. Dang, they’ll think you’ve been moonlighting in culinary school! 

How to Make Mille Feuille

Like I said, making mille feuille is simple. Yet, it seems to complicated. That’s the beauty of using a puff pastry or pie crust pastry. This traditional French pastry means airy, crispy and flaky yumminess. And, it’s got layers of textures, which I adore on my palate. 

Vanilla Mille=Feuille

Certainly a vanilla cream in between the layers is utterly decadent. And, using my cream filling recipe for vintage graham cracker pie would be perfect. 

Raspberry Mille Feuille 

I chose to make this a raspberry vanilla mille feullie because raspberries were in season. But, if you want to use another type of seasoning fresh fruit, you could surely substitute. 

Strawberry Mille Feuille

My rendition of ‘Mille Feuille’ is what I call the ‘fake out’. For the untrained pastry eye or culinary know-it-all, it’ll be perceived as something really groovy and fancy!  So, go ahead, add some dazzle into the end of the meal, and enjoy all the kudos you’ll be getting!   I mean, in the end, it’s all about the taste, right?


Vanilla and Raspberry Mille Feuille

Another great filling recipe that I use in my Boston Cream Pie recipe could also serve as the ‘vanilla’ portion of your mille feuille. 

Raspberry Vanilla Mille Feuille

Raspberry Vanilla Mille Feuille

Raspberry Vanilla Mille Feuille


  • Preheat oven to 350
  • 1  1/2 pre-packaged roll out pie crusts
  • 1 beaten egg + splash of water (about 1 tsp.)
  • 12 tsp.  raspberry preserves
  • 3/4  cup mascarpone
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 Vanilla Bean  (open and take a sharp knife to remove the bean paste)
  • 16 large fresh raspberries (slice 8 in halves/leave 8 whole)
  • Balsamic Glaze (Squeeze bottle for garnish)
  • Fresh mint leaves (garnish)


Roll out pie crust and using a 2-3" cookie cutter,  make 12 pieces.  Lay on a parchment-paper lined cookie sheet.  

Brush each with the egg wash.  Bake in a preheated 350 oven about 8-10 minutes or until golden brown.  Remove and let cool completely.

Combine the mascarpone, heavy cream,  and powdered sugar and blend into a smooth consistency.  Add vanilla bean paste and blend.  Put in refrigerator for about 20 minutes to chill.

Each serving will have 3 pieces of pastry with raspberry preserves, mascarpone and berries in between and on top.  

Garnish with balsamic glaze and mint leaves.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

raspberry vanilla mille feuille

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