This rustic Blueberries & Cream Mille Feuille has a light, buttery crunch of pastry between layers of sweet blueberry sauce and freshly whipped cream.
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This is a rustic take on a classic French dessert called mille feuille. Crisp rounds of pastry hold layers of sweet, homemade blueberry sauce and freshly whipped cream. Think of it as a deconstructed blueberry pie!
The traditional mille feuille uses puff pastry which has several airy layers. This version uses my recipe for Best-Loved Flaky Pie Crust, which has loads of flaky layers and a buttery flavor!
Why you'll love it
There are so many reasons why! Because the combination of blueberries and cream is a classic and wonderful one. And if you have fresh blueberries available, making my Easy Blueberry Sauce to serve in this dessert is a great way to savor them.
This recipe is also pretty easy to make: the components can be prepped ahead of time if you wish. The whipped cream and Easy Blueberry Sauce are quick and easy to make, and the pastry rounds bake up in less than 15 minutes. Kids can help put the dessert together!
🔪 How to make Blueberries & Cream Rustic Mille Feuille
Step 1: Make the pastry dough
Mix together flour and salt, then cut in cold butter. Stir ice water into the mixture until it's moist enough to hold together. Squeeze the dough together a few times, then chill it in the fridge. Full instructions for the Best-Loved Pie Crust Pie Recipe can be found here.
Step 2: Make the blueberry sauce
Simmer blueberries, sugar, and lemon juice in a saucepan over medium heat and cook the sauce for about 6 minutes until it starts to thicken. Cool the blueberry sauce in the fridge. Find full instructions for Easy Blueberry Sauce here.
Step 3: Bake the pastry rounds
Roll out the chilled pastry dough to ¼-inch thickness. Cut out 5-inch-diameter circles and place them on a parchment paper-lined baking sheet. Bake the rounds for about 12 minutes until they're puffed and crisp. Let them cool.
Step 4: Make the whipped cream
Pour cream into the bowl of your mixer and use the whisk attachment to beat it on high speed. Add vanilla and sugar halfway through, then finish beating the cream until stiff peaks form.
Step 5: Assemble the desserts
For each serving plate, start with a pastry round.
Spoon some blueberry sauce over the round and then whipped cream. Repeat these layers a second time.
Top it off with a third pastry round, a dollop of sauce, and a sprinkle of confectioner's sugar on top.
Tips
- If you don't have time to make pastry dough from scratch, you can use store-bought pie crust dough.
- Before assembling be sure the pastry rounds are fully cooled and that the blueberry sauce is at room temperature or chilled.
- Leftover blueberry sauce can be kept covered in the fridge for up to two weeks.
- Leftover whipped cream can be stored in the fridge and used within two days.
FAQs
Pronounced "meel foy", the name of this French dessert literally translates to "1,000 leaves". A mille feuille is comprised of pastry cream, chocolate or fruit, and puff pastry whose light, airy layers inspired the name. A Napoleon is a type of mille feuille dessert.
Not my rustic version! The Easy Blueberry Sauce comes together in less than 15 minutes and the whipped cream in less than ten. The pastry dough comes together quickly, and after a short rest in the fridge can be rolled out, cut, and baked.
The separate components: blueberry sauce, whipped cream, and pastry rounds, can all be made in advance. Then, assemble the dessert right before serving!
The recipe for this c'est mille bon dessert is below! Here are a few more ways to celebrate the beautiful blueberry, and most of them are easy to pronounce!
💬 What do you think of this dessert? Leave a comment below!
📖 Recipe
Blueberries and Cream Rustic Mille Feuille
Ingredients
- Best-Loved Flaky Pie Crust Recipe (use full recipe)
- 1½ cup Blueberry Sauce
- 1 cup whipping cream, very cold
- ¼ cup confectioner's sugar plus extra for dusting
- 2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- Place the bowl and whisk attachment from a stand mixer into the freezer.
Cut and bake the pastry rounds:
- Roll out the pastry dough to a thickness of ¼-inch. Use a cutter or a bowl to cut out circles about 5 inches in diameter (about 1 oz. of dough per circle.) Place the circles on the paper-lined baking sheet.
- Bake for 12-13 minutes until the rounds are puffed and very lightly browned. Remove from the oven and gently move them to a cooling rack.
- Repeat with the remaining dough, re-rolling scraps as needed until all the dough has been used and rounds are baked - you should have 15 rounds. Allow them to cool completely.
Make the whipped cream:
- Retrieve the mixer bowl and whisk from the freezer. Add the cream to the bowl and beat on high for 3 minutes.
- Add in the confectioner's sugar, then continue beating the cream on high until stiff peaks have formed.
Assemble the dessert:
- Have ready at your work space the serving dishes, pastry rounds, blueberry sauce, whipped cream and confectioner's sugar for dusting.
- Place a pastry round on each serving dish. Spoon a tablespoon of blueberry sauce over each pastry followed by a dollop of whipped cream. Repeat these layers one more time.
- Place a third pastry on the tops, spoon a tablespoon of blueberry sauce over each one, then dust them with confectioner's sugar.
- Makes 5 servings. Serve them immediately so they don't get soggy.
Notes
- The separate components: blueberry sauce, whipped cream, and pastry rounds, can all be made ahead in advance. Then just assemble the dessert right before serving!
- If you don't have time to make pastry dough from scratch, you can use store-bought pie crust dough.
- Before assembling be sure the pastry rounds are fully cooled and that the blueberry sauce is at room temperature or chilled.
- Leftover blueberry sauce can be kept covered in the fridge for up to two weeks.
- Leftover whipped cream can be stored in the fridge and used within two days.
Nutrition
djinnia
this looks sooooo yummy!
Nancy Mock
Thanks! And they were pretty easy to throw together.
armchairsquid
That looks scrumptious. Once the weather cools off, I'm planning to get back to baking.
Nancy Mock
I did find that working with pie dough in a 90 degree humid kitchen was challenging!