Strawberry Rhubarb Mille-Feuille Recipe; A French Classic with a Seasonal Twist; Mille-Feuille Ingredients; Strawberry Rhubarb Compote; How to Make Chantilly Cream; Using Puff Pastry Instead of Phyllo Dough; Serving & Garnishing Your Mille-Feuille
Paris House Kitchen Recipe for Mille Feuille
Recipe previously posted on Jersey Fresh & Dufour Pastry Kitchens
Entertaining in the Garden
Mille Feuille Recipe Shared by Michele Rosenthal of The Paris House
Recipe Notes and History
The Mille Feuille, also known as the Napoleon, is a classic French pastry enjoyed for centuries. It is traditionally made with puff pastry and cream (crème pâtissière). However, this recipe adds a unique twist using phyllo dough sheets brushed in melted butter. You can also use the classic puff pastry if you prefer. We recommend Dufour frozen puff pastry, which is a delicious option. We use a mix of fresh rhubarb and strawberries from our gardens and local farm markets, celebrating the vibrant flavors of each season. Cooking down the fruit in sugar makes a lovely "compote" for layering between sheets of buttery phyllo dough. Another variation in our recipe is in place of the pastry cream; this recipe uses a Chantilly cream (crème Chantilly); you can use whichever version you prefer. Living in the Garden State provides fresh seasonal produce, making cooking delicious and delightful. This is a wonderful dessert to serve in spring-summer when the rhubarb and strawberries are harvested and picked fresh.
Preheat oven to 375
Ingredients
8 Tablespoons Melted Butter (I prefer salted)
Phyllo Dough thawed
1lb Rhubarb chopped into ¼" pieces
1lb Strawberries hulled and quartered
¾ cup granulated sugar
Chantilly Cream Ingredients:
1 ½ cups Heavy Cream
2 Tablespoons granulated sugar; add more if you like sweeter whipped cream
1 teaspoon pure Vanilla Extract
Garnish
Fresh strawberries
Sprigs of Mint
Steps:
Melt butter
Brush one sheet of phyllo dough with butter and place it on a baking sheet lined with parchment paper. Cover the remaining dough with a damp kitchen towel.
Repeat this step until you have four sheets of phyllo layered one on top of the other
Start again with one sheet of phyllo and brush each layer with melted butter until you have another four layers place assembled four layers by each other on a baking sheet.
You can make as much as you like, depending on how many servings you plan to serve. You may need more than one baking sheet.
Bake in the oven for approximately 15 minutes until golden brown. Keep a close eye on them so they don't burn.
Add sugar, strawberries, and rhubarb to the pan and cook until the fruit is tender (reserve some strawberries for garnish).
Prepare Chantilly Cream
Whisk all ingredients together until stiff peaks are formed. Using a clean stainless steel bowl and whisk beaters works great,
Cool phyllo dough and then cut each square into 4 quarters.
Place one square on a dessert plate, top with whipped cream and fruit compote, and repeat each step with four layers. Top with a dollop of whipped cream and a sprig of mint, and drizzle reserved strawberry rhubarb juice around the outside of mille-feuille. Dust with confectioner sugar.
Note: If you choose to use puff pastry, roll out each slice and bake according to the directions. Then, cut into squares and follow the same format as above.
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