baking
Millefeuille with Raspberries and Cream Cheese Cream
A layered cake with homemade puff pastry, raspberries, and cream cheese cream.
From YouTube · Sep 28, 2025
A layered cake with homemade puff pastry, raspberries, and cream cheese cream.
8 min
Cook time
8 servings
Yield
Ingredients
10 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving280 kcal
- Fat
- 27g
- Carbs
- 1g
- Protein
- 9g
Whole recipe (8 servings): 2240 kcal
- 240 g flour
- 140 g frozen butter
- 1 piece egg
- 100 g cold sour cream
- 250 g raspberries (frozen) or other berries
- 90 g sugar
- 15 g cornstarch
- 300 g cream cheese or mascarpone
- 90 g powdered sugar
- 150 ml heavy cream 33%
Method
7 steps- Mix 240 g flour with 140 g frozen butter, 1 egg, and 100 g cold sour cream to make the dough. Divide the dough into 6 portions, cover with plastic wrap, and chill for 10-15 minutes.
- Process the raspberries with 1 egg, 90 g sugar, and 15 g cornstarch until the mixture thickens. Let it cool.
- Roll one portion of dough thinly to a diameter of 22 cm, lightly sprinkle with sugar, and salt before baking. Bake at 200°C for 7-8 minutes.
- Process the remaining dough portions in the same way.
- Once the dough sheets are cooled, cut them to the appropriate size.
- Whip 150 ml of cream until stiff, mix 2/3 of it with cream cheese, powdered sugar, and vanilla pudding. Fold in the remaining cream.
- Layer the dough sheets with the raspberry mixture and the cream cheese cream to create the Millefeuille.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 280 calories
Fat: 27 g · Carbs: 1 g · Protein: 9 g