Peach &  Raspberry Mille Feuille

Serves: 10

NOTE:The pastry can be made up to 1 day in advance, store in an airtight container, to refresh pop in the oven for 5 minutes. Ideally assemble the components just prior to serving.

TIP: use a bread knife to cut the stack, using a sawing action


  • 1 x 375g pack Careme All Butter Puff Pastry, defrosted
  • 700m pure cream
  • 200g mascarpone
  • 2 tablespoons icing sugar
  • 1 teaspoon rose water (optional)
  • 3 to 4 medium sized Peach or White Nectarine
  • 200g raspberries
  • 1 tablespoon finely sliced mint
  • 2 tablespoons chopped pistachios (or flaked almonds) lightly toasted in oven for 5 minutes


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Step 1 - click here to display

Preheat oven to 200c fan-forced (220c non-fan). Line a large baking tray with baking paper.

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Lightly dust work surface and pastry with flour, roll pastry out to 30cm x 36cm.


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Cut pastry in half so you have two pieces 30cm x 18cm.

Place on lined baking tray, cover the pastry with a second sheet of baking paper and place another tray on top to weigh it down.

Bake for 15 minutes at 200c fan-forced (220c non-fan), reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 15 minutes.

Remove top tray and baking paper and if the pastry looks a light golden colour return to oven for a further 5 to 10 minutes until golden brown.







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Whip together the cream, mascarpone, icing sugar and rose water be careful not to over whip, whisk until it just holds and is still smooth.


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Slice the Peaches into 1cm thick slices.


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Place one piece of the pastry on a large serving plate. Top with a little under half of the cream, followed by the slices of nectarine, sprinkle over half the mint and spread a little extra cream on top of the nectarines followed by the second piece of pastry.


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Spread remaining cream over the second piece of pastry, top with the raspberries, toasted pistachios and remaining mint, dust with icing sugar prior to serving.



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