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Easy Mille-feuille with Peach & Raspberry

This easy mille-feuille with peach and raspberry is a great cheats mille-feuille as it can be made in next to no time. I love the flavour combination of peach and raspberry, they work really well together in this impressive looking peach melba dessert.

Peach and raspberry mille feuille pastry dessert on a green plate.

This peach and raspberry dessert is really quick and simple. It’s one of those easy dessert recipes that has me wondering “why don’t I make this more often?” Crispy puff pastry sheets are layered up with mascarpone vanilla cream, fresh raspberries and sliced peaches.

For ease I’ve used a sheet of ready rolled puff pastry, if it’s ok for Mary Berry, it’s ok for me. Pastry making is simply not my thing, and I avoid recipes that insist I make my own. Sure that’s great when time allows, but at other times it is absolutely fine to use ready made pastry (be that puff or shortcrust pastry).

I love to use fruits when they are at their seasonal best, but am more than happy to swap fresh fruit for tinned out of season. I love peaches over the summer months, but over the winter they are just too hard, so I swap fresh for jarred or canned peaches which work a treat.

Why you’ll love this recipe

  • This recipe is adaptable I’ve used fresh raspberries and a jar of peaches in brandy. Feel free to experiment and use the fruit flavours you enjoy.
  • Make ahead by preparing the pastry and the mascarpone cream ahead of time, then storing separately until you are ready to layer up the dessert.
  • Feed a crowd as this recipe is really easy to double up.

Recipe ingredients

  • Pastry: for ease I like to use a sheet ready roll puff pastry. However, if you prefer to make your own please feel free to do so.
  • Cream filling: I combine mascarpone cheese with double cream (heavy cream) for the cream filling. I sweeten the filling with icing sugar (powdered sugar) and some vanilla extract for flavour.
  • Peaches: I used a jar peaches in brandy syrup which I drained and sliced up. You can also use regular tinned peaches or fresh peaches when they are in season.
  • Raspberries: I prefer to use fresh raspberries as I find frozen or tinned raspberries too wet in this recipe.
  • Amarettie biscuits: I crush small amaretti biscuits and crumble over the top to garnish the peaches.
Two peach and raspberry mille feuille pastry desserts on a green plate.

How to make mille-feuille

  • Preheat oven to 200C/180CFan/390F. Line a baking sheet with baking paper or use a silicone mat.
  • Roll out the puff pastry and slice into half vertically and then slice each strip into rectangles – so you end up with 8 rectangles. (This recipe serves 4 but you can make them smaller if you choose).
  • Place the rectangles of pastry on the lined baking sheet and then top with a layer of baking parchment. Now lay another baking baking sheet on top, weighted down with more trays so the pastry bakes flat.
  • Place in the preheated oven and bake for 25-30 minutes. Remove from oven and set the pastry aside on a wire rack to cool completely.
Two rectangular slices of pastry, one topped with piped cream, the second topped with piped cream and topped with raspberries with a piping bag of whipped cream and a box of fresh raspberries set alongside.
  • While the pastry is cooling, place the mascarpone cheese, double cream, icing sugar and vanilla extract into a large bowl and whisk using a hand mixer until the mixture thickens and is ready to pipe.
  • Place the mascarpone mixture into a piping bag.
Two rectangular slices of pastry, one topped with piped cream, the second topped with piped cream and topped with raspberries.
  • To assemble the peach melba, start with a sheet of pastry, then using a piping bag, pipe kisses of the marscapone cream over the pastry. Top the cream with a layer of raspberries.
  • Add another layer of pastry and top again with piped cream.
Two rectangular slices of pastry, with a piped cream and layer of fresh raspberries, topped with a second layer of piped cream topped with sliced peaches.
  • Drain the peaches well and slice thinly. Add a final layer of peaches on top of the piped cream.
  • Finally scatter over the crushed amaretti biscuits and drizzle over some syrup from the peaches, if using jarred or tinned peaches. Serve immediately.
Close up of two peach and raspberry mille feuille desserts on a green plate.

Recipe variations

The recipe is easily adapted, here are some ideas:

  • I’ve gone with 2 layers of pastry to keep things a little lighter, but feel free to top with a third layer and top that sheet with a glaze or icing.
  • You can use any variety of fresh fruits and berries, in the summer I’ll make this with a mixture of fresh berries or fresh stone fruits.
  • Don’t shy away from using jarred or tinned fruits, they are a great substitute when fruits are out of season. I used a jar of peaches in brandy to make this dessert and used a little of the brandy syrup to drizzle over the top before serving.
  • I’ve flavoured the mascarpone cream with vanilla extract, but you can swap that for almond or orange extract if you prefer.
Peach and raspberry mille feuille dessert on a green plate.

Useful hints and tips

  1. It is really important to weight down the pastry when baking in the oven, otherwise the pastry will puff up and you won’t get that flat sheet of crisp pastry.
  2. Once baked, allow the pastry to cool completely before layering up with the mascarpone cream mixture. If the pastry if warm it will only melt the cream.
  3. You can prepare the puff pastry rectangles up to 2 days in advance and keep in an airtight container ready for use when guests arrive.
  4. You can also make the mascarpone cream the day before and keep in an airtight container in the fridge and whisk through when ready to use.
  5. Storage: This dessert is best served once it has been layered up as the cream will start to flatten a little. However, if storing, you can do so in an airtight container in the fridge for 1-2 days.
  6. Allergy advice: soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

What pastry is mille-feuille made from

A classic mille-feuille is made using puff pastry so you get those layers of crispy puffed pastry. To make things easy I have used a ready rolled sheet of puff pastry.

What does mille-feuille mean?

Mille-feuille is a French word which when translated means one thousand sheets or layers.

Pin the recipe

Pinnable image with recipe title and peach and raspberry mille feuille pastry dessert on a green plate.

Additional recipe suggestions

If you like this recipe then try some of my favorite easy dessert recipes:

Peach and raspberry mille feuille pastry dessert on a green plate.

Easy Mille Feuille with Peach & Raspberry

Quick, easy and thoroughly impressive looking peach melba dessert that can made using any fresh seasonal fruit, or out of season you can use tinned fruit.
5 from 11 votes
Print Pin Text Save
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 866kcal

Equipment

  • 2 Baking sheets
  • Baking parchment or silicone liner
  • Piping bag
  • Cutting board and knife
  • measuring spoons

Ingredients

  • 1 sheet ready roll puff pastry
  • 250 g marscapone cheese
  • 180 ml double cream
  • 50 g icing sugar
  • 1 tsp vanilla extract
  • 1 jar peaches in brandy syrup (or use regular tinned peaches or fresh)
  • 125 g fresh raspberries
  • 2 small amaretti biscuits (crushed)

Instructions

  • Preheat oven to 200C/180CFan/390F. Line a baking sheet with baking paper or use a silicone mat.
  • Roll out the puff pastry and slice into half vertically and then slice each strip into rectangles – so you end up with 8 rectangles. (This recipe serves 4 but you can make them smaller if you choose).
  • Place the rectangles of pastry on the lined baking sheet and then top with a layer of baking parchment. Now lay another baking baking sheet on top, weighted down with more trays so the pastry bakes flat.
  • Place in the preheated oven and bake for 25-30 minutes. Remove from oven and set the pastry aside on a wire rack to cool completely.
  • While the pastry is cooling, place the mascarpone cheese, double cream, icing sugar and vanilla extract into a large bowl and whisk using a hand mixer until the mixture thickens and is ready to pipe.
  • Place the mascarpone mixture into a piping bag.
  • To assemble the peach melba, start with a sheet of pastry, then using a piping bag, pipe kisses of the marscapone cream over the pastry. Top the cream with a layer of raspberries.
  • Add another layer of pastry and top again with piped cream.
  • Drain the peaches well and slice thinly. Add a final layer of peaches on top of the piped cream.
  • Finally scatter over the crushed amaretti biscuits and drizzle over some syrup from the peaches, if using jarred or tinned peaches. Serve immediately.

Notes

It is really important to weight down the pastry when baking in the oven, otherwise the pastry will puff up and you won’t get that flat sheet of crisp pastry.
Once baked, allow the pastry to cool completely before layering up with the mascarpone cream mixture. If the pastry if warm it will only melt the cream.
You can prepare the puff pastry rectangles up to 2 days in advance and keep in an airtight container ready for use when guests arrive.
You can also make the mascarpone cream the day before and keep in an airtight container in the fridge and whisk through when ready to use.
Nutrition Facts
Easy Mille Feuille with Peach & Raspberry
Amount Per Serving
Calories 866 Calories from Fat 612
% Daily Value*
Fat 68g105%
Saturated Fat 34g213%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 114mg38%
Sodium 211mg9%
Potassium 175mg5%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 20g22%
Protein 11g22%
Vitamin A 1674IU33%
Vitamin C 10mg12%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking, Dessert
Cuisine : British
Keyword : easy desserts, entertaining, peach raspberry, summer puddings
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Recipe Rating




5 from 11 votes (4 ratings without comment)

Chloe

Friday 16th of February 2024

Absolutely gorgeous, I have a serious weak spot for anything peach and this did not disappoint!

Lesley

Friday 16th of February 2024

Me too Chloe, I love peaches.

Janice

Monday 29th of January 2024

I love how easy this is to make. I also loved the combination of the crisp pastry with the cream and fruit, it's a winner!

Lesley

Monday 29th of January 2024

Thank you Janice, it is such a simple dessert to prepare but does look pretty.

Sally

Wednesday 24th of January 2024

I made this over Christmas for my family and it was a real show stopper. Everyone loved it!

Lesley

Wednesday 24th of January 2024

Thank you Sally, it really is such an easy dessert and looks far more impressive than it actually is to prepare.

Rebecca - Glutarama

Wednesday 29th of July 2020

What a beautiful dessert idea, never tried a mille feuille but really ought to as this is so simple to make GF with a roll of GF puff. The amaretti biscuits are a bit harder to source in store but you can buy them online so no excuses - I'll be making this soon!

Lesley

Thursday 30th of July 2020

Thank you Rebecca, this would be a great GF dessert with a simple swap of some GF puff pastry. I hope you enjoy it. Lesley

Nic | Nic's Adventures & Bakes

Tuesday 21st of July 2020

Thanks for sharing, this looks amazing, my family used to make one with just cream and jam :)

Nic | Nic's Adventures & Bakes

Lesley

Wednesday 22nd of July 2020

Thank you Nic, this is such an easy recipe and so quick to make and you can fill it with pretty much anything you fancy. Lesley

5 from 11 votes (4 ratings without comment)