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    Home » Recipes » Fruit Recipes

    Blueberries and Cream Rustic Mille Feuille

    By Nancy Mock July 17, 2019 Updated February 17, 2023 4 Comments

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    Stack of pastry, blueberries and cream
    Cream and berries betweens rounds pastry layers

    This rustic Blueberries & Cream Mille Feuille has a light, buttery crunch of pastry between layers of sweet blueberry sauce and freshly whipped cream.

    White plate with pastry fruit and cream
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    This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. You can read my full disclaimer here.

    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!

    Baked pieces of flaky pie crust showing the layers

    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

    Blueberry sauce in a pan

    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

    Rolled out pastry dough with three circle cut into the dough

    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.

    Baked pastry rounds on a cooling rack

    Step 4: Make the whipped cream

    Mixing bowl with fresh whipped cream and whisk.

    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

    Round pastry on a white plate

    For each serving plate, start with a pastry round.

    Browned pastry round topped with blueberries

    Spoon some blueberry sauce over the round and then whipped cream. Repeat these layers a second time.

    Plain pastry layers with blueberry sauce and whipped cream

    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.
    Sugar dusted stack of fruit, pastry and cream

    FAQs

    What does mille feuille mean?

    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.

    It's hard to pronounce - is Mille Feuille hard to make?

    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.

    Can I make this dessert ahead of time?

    The separate components: blueberry sauce, whipped cream, and pastry rounds, can all be made in advance. Then, assemble the dessert right before serving!

    Stack of pastry, blueberries and cream

    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!

    • Scoop of thick, chunky blueberry ketchup.
      Blueberry Ketchup Recipe
    • Serving of Maple blueberry French toast bake.
      Easy Maple Blueberry Overnight French Toast Bake
    • Creamy icebox pie on white plate with cookies and blueberries around it.
      Cinnamon Blueberry Icebox Pie
    • Mango Blueberry Bread Pudding Recipe

    💬 What do you think of this dessert? Leave a comment below!

    Round pie crust layers with blueberry sauce and whipped cream

    Blueberries and Cream Rustic Mille Feuille

    Nancy Mock
    This rustic Mille Feuille has a light, buttery crunch of pastry between layers of sweet blueberry sauce and freshly whipped cream.

    5 from 1 vote. Tap stars to vote
    Print it! Pin This Recipe
    Course Dessert, Summer Dessert
    Servings 5 servings

    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

    Serving: 1servingCalories: 516kcalCarbohydrates: 63gProtein: 4gFat: 27gSaturated Fat: 14gCholesterol: 65mgSodium: 650mgPotassium: 306mgFiber: 1gSugar: 6gVitamin A: 739IUVitamin C: 1mgCalcium: 48mgIron: 2mg
    Tried this recipe?Leave a comment, tell me what you think!
    White plate with remains of blueberry sauce and pie crust crumbs, and a fork
    The Mille Feuille aftermath.

    More Fruit Recipes

    • Rectangular icebox cake with cream and crumble layers.
      Apple Cider Donut Icebox Cake
    • Strawberry Cream Cheese Icebox Cake
    • Three glass jars holding layered fruit and cream
      Cherry Trifle In A Jar
    • Muffin in holiday wrapper
      Easy Christmas Muffins

    Reader Interactions

    Comments

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      Recipe Rating




    1. djinnia

      August 26, 2015 at 2:12 pm

      this looks sooooo yummy!

      Reply
      • Nancy Mock

        September 02, 2015 at 9:08 pm

        Thanks! And they were pretty easy to throw together.

        Reply
    2. armchairsquid

      August 20, 2015 at 8:49 pm

      That looks scrumptious. Once the weather cools off, I'm planning to get back to baking.

      Reply
      • Nancy Mock

        August 21, 2015 at 8:11 am

        I did find that working with pie dough in a 90 degree humid kitchen was challenging!

        Reply

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