Fruit Mille Feuille with Mascarpone Cream (video)

a close up of mixed fruit mille feuille with mascarpone cream, on a table

One of my personal favorites – mixed berry and fruit mille feuille with mascarpone cream. These simple yet impressive dessert stacks are perfect for any summertime occasion. Plus, they’re super easy to make! Simply cut, then bake a sheet of French puff pastry, top it with mascarpone whipped cream, homemade tart raspberry sauce, and loads of fruit and berries. This dessert is always a huge hit with everyone. Serve these as single, double, or triple layered treats!

Watch My Mille Feuille Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions for making this easy fruit mille feuille dessert! Plus, get extra tips and tricks for making the recipe. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications!

Ingredients for My Fruit Pastry Recipe

This impressive and delicious fruit puff pastry recipe requires just a few ingredients! Here’s what you’ll need for the recipe; find the full list of ingredients in the recipe card below.

  • French Puff Pastry: this buttery and flaky dough is typically sold in the freezer section of most grocery stores. Take it out of the freezer and into the refrigerator to thaw about 1 to 2 days in advance.
  • Mascarpone Cheese: this creamy cheese makes the filling extra delicious! You can also use cream cheese for this recipe.
  • Heavy Cream: make sure to keep the cream chilled until you’re ready to make the filling!
  • Fruit & Berries: I used nectarines, strawberries, blueberries, cherries, and raspberries for my dessert. Feel free to include your favorite fruit and mix things up.
  • Raspberries: for making the raspberry sauce. You can use fresh or frozen berries for the sauce.
  • Vanilla: I used vanilla bean paste for this recipe to add those little specks of vanilla to the filling. Regular vanilla extract will also work well.

Supplies & Tools

Need some supplies or tools to make this fruit puff pastry at home? You can purchase some of the items I use in my kitchen online using my Amazon Affiliate Links. Using these links won’t cost you extra and I’ll earn a small commission.

a tray with fruit puff pastries on a table

Thawing the Puff Pastry

You’ll want to start making this fruit mille feuille recipe with the puff pastry. I recommend taking the frozen puff pastry from the freezer into the refrigerator a day or two beforehand to let it thaw slowly.

If you’re making this dessert last minute, let the puff pastry stand at room temperature for a few hours to thaw. Once it’s thawed, place it back into the refrigerator to chill for 1 hour. The dough needs to be chilled when you work with it.

Preparing & Baking the Puff Pastry

Here’s how I make the puff pastry for my mille feuille:

  1. Preheat your oven to 400F and line two large baking sheets with parchment paper or silicone mats. Set aside.
  2. Remove your puff pastry from the refrigerator and gently until it onto an unfloored work surface. Using a long knife, score the dough first into equal sized squares; I got 12 pieces from 1 sheet. Then use a pastry cutter to cut the dough.
  3. Gently lift the pastry squares onto your prepared baking sheets, spacing them at least 1 inch apart.
  4. Place the egg into a measuring cup or bowl and whisk until it’s smooth. Use a pastry brush and brush the egg lightly over each square, then sprinkle with large, granulated sugar. Pierce the dough all over with a fork.
  5. Bake the puff pastry at 400F for about 15 minutes, until it’s golden brown and fluffy. Remove the puff pastry from the oven and let it cool completely on a wire rack.
a cream bowl filled with raspberry sauce on a table

Making the Raspberry Sauce

While your puff pastry is cooling, it’s the perfect time to make some homemade raspberry sauce. This tart and fruity sauce is my favorite dessert condiment. It pairs so well with this fruit mille feuille dessert!

  1. To make the sauce, place the raspberries and sugar into a medium saucepan. No need to thaw the raspberries if you’re using frozen.
  2. Bring the raspberry jam up to a simmer over medium-high heat. Once simmer, reduce the heat to a medium-low and cook for 6 to 10 minutes, stirring occasionally, until the jam thickens.
  3. Arrange a fine mesh strainer over a glass mixing bowl. Once the jam is done cooking, pour it into the strainer and use a spatula to press the sauce through the sieve, leaving behind the seeds. Discard the seeds.
  4. Cover and place the sauce into the refrigerator to cool. It needs to be completely cooled before using.
a bowl of whipped cream on a table

Easy Mascarpone Whipped Cream

You’ll love the incredible mascarpone cream filling I use for this mille feuille recipe! It’s extra fluffy, creamy and tastes like the best vanilla ice cream!

Note: I made a little too much filling in my video tutorial so the recipe listed here is half the portion.

  1. Take the mascarpone cheese from the fridge (no need to warm) and place it into a large mixing bowl. Add the vanilla, salt, and confectioner’s sugar.
  2. Mix on low then medium speed for a minute or two, just until the mixture is smooth.
  3. Next, pour in the chilled heavy cream. Starting out on slow speed and gradually working your way up to high speed, whisk the cream until stiff peaks form, about 6 to 8 minutes.
  4. If your filling stays very soft, try refrigerating it for 30 minutes to an hour, then whisk it again. Keep the filling refrigerated until you’re ready to use.
a tray with several fruit puff pastries on a table with other fruit

Preparing the Fruit

What I love about this fruit puff pastry dessert is that it can work with a large variety of fruit and berries! I used nectarines, strawberries, blueberries, cherries, and raspberries for my dessert. Feel free to include your favorite fruit and mix things up. Blackberries, peaches, kiwi, mango and even pineapple will work well, too.

Wash, dry, then slice the fruit into small, bite-sized pieces. I usually quarter my strawberries and dice the nectarines.

How to Make Fruit Mille Feuille with Mascarpone Cream

Once you have all the different components ready, it’s time to assemble this dessert! Make sure the puff pastry is completely cooled, otherwise it will melt the filling.

  1. This mille feuille can be served single, double or triple stacked. Pair the squares by size before beginning. Transfer the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.
  2. Pipe a generous amount of mascarpone filling onto each square. Check out my video tutorial to see how I did mine. Next, top each square with a mixed variety of fruit and berries.
  3. Drizzle spoonful’s of the prepared raspberry sauce over the fruit, then place on square on top of the other; if stacking the pastries.
  4. Enjoy!

Serving & Storing Suggestions

This fruit mille feuille dessert can be enjoyed right away! If you need to store it for later, place it into a deep plastic, glass or aluminum container, then cover the container in plastic wrap, and refrigerator for up to 1 day.

Want to make this dessert ahead of time? The puff pastry squares can be baked up to two days ahead of time. Cool them completely, then store at room temperature in a sealed bag. If you need to make the frosting ahead of time, keep it stored in the fridge. You’ll most likely need to re-whisk it to make it fluffy before piping.

a close up of mille feuille pastry with whipped cream and berries, on a plate

More Recipes!

Enjoyed this easy dessert recipe? Check out some of my other desserts you’re sure to enjoy!

  • Mille Feuille Berry Cake – a decadent French puff pastry cake filled with vanilla pastry cream, whipped cream, and loads of berries!
  • Berry Tres Leches Dessert Cups – this no-bake dessert is perfect for summer! Individual cups filled with cake, triple milk syrup, whipped cream, and berries!
  • Berry Paris Brest – another favorite! A large puff pastry ring filled with whipped cream and loads of berries. I like to add some raspberry sauce, too.
  • Strawberry Cream Puffs – quick and easy strawberry profiteroles filled with strawberry whipped cream. This recipe works well with other fruit and berries, too!

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a close up of a fruit dessert, with text overlay - 'Mixed Fruit Mille Feuille'

Fruit Mille Feuille With Mascarpone Cream (video)

45 mins prep + 15 mins cook
6 servings
The best mixed berry and fruit mille feuille dessert with mascarpone cream and raspberry sauce. This fruit puff pastry is great for any occasion!

Ingredients 

  • 1 sheet French puff pastry, thawed
  • 1 large egg
  • 1/4 cup large granulated sugar

For Raspberry Sauce:

  • 2 cups raspberries, fresh or frozen
  • 1/4 cup white granulated sugar

For Mascarpone Cream:

  • 8 oz mascarpone cheese
  • 1 tsp vanilla extract, or vanilla bean paste
  • pinch of salt
  • 3/4 cup confectioner's sugar
  • 1 1/2 cups heavy cream, well-chilled

For Dessert:

  • 3 cups mixed fruit and berries, raspberries, strawberries, nectarines, blueberries, mango, blackberries, cherries, kiwi, peaches

Instructions

Thawing the Pastry:

  • You’ll want to start making this fruit mille feuille recipe with the puff pastry. I recommend taking the frozen puff pastry from the freezer into the refrigerator a day or two beforehand to let it thaw slowly.
  • If you’re making this dessert last minute, let the puff pastry stand at room temperature for a few hours to thaw. Once it’s thawed, place it back into the refrigerator to chill for 1 hour. The dough needs to be chilled when you work with it.

Prepping & Baking the Pastry:

  • Preheat your oven to 400F/205C and line two large baking sheets with parchment paper or silicone mats. Set aside.
  • Remove your puff pastry from the refrigerator and gently until it onto an unfloored work surface. Using a long knife, score the dough first into equal sized squares; I got 12 pieces from 1 sheet. Then use a pastry cutter to cut the dough.
  • Gently lift the pastry squares onto your prepared baking sheets, spacing them at least 1 inch apart.
  • Place the egg into a measuring cup or bowl and whisk until it’s smooth. Use a pastry brush and brush the egg lightly over each square, then sprinkle with large, granulated sugar. Pierce the dough all over with a fork.
  • Bake the puff pastry at 400F/205C for about 15 minutes, until it’s golden brown and fluffy. Remove the puff pastry from the oven and let it cool completely on a wire rack.

Making the Raspberry Sauce:

  • To make the sauce, place the raspberries and sugar into a medium saucepan. No need to thaw the raspberries if you’re using frozen.
  • Bring the raspberry jam up to a simmer over medium-high heat. Once simmer, reduce the heat to a medium-low and cook for 6 to 10 minutes, stirring occasionally, until the jam thickens.
  • Arrange a fine mesh strainer over a glass mixing bowl. Once the jam is done cooking, pour it into the strainer and use a spatula to press the sauce through the sieve, leaving behind the seeds. Discard the seeds.
  • Cover and place the sauce into the refrigerator to cool. It needs to be completely cooled before using.

Making the Mascarpone Cream:

  • Note: I made a little too much filling in my video tutorial so the recipe listed here is half the portion.
  • Take the mascarpone cheese from the fridge (no need to warm) and place it into a large mixing bowl. Add the vanilla, salt, and confectioner’s sugar.
  • Mix on low then medium speed for a minute or two, just until the mixture is smooth.
  • Next, pour in the chilled heavy cream. Starting out on slow speed and gradually working your way up to high speed, whisk the cream until stiff peaks form, about 6 to 8 minutes.
  • If your filling stays very soft, try refrigerating it for 30 minutes to an hour, then whisk it again. Keep the filling refrigerated until you’re ready to use.

Assembling the Dessert:

  • This mille feuille can be served single, double or triple stacked. Pair the squares by size before beginning. Transfer the prepared whipped cream into a pastry bag tipped with a star tip; I used Ateco #847.
  • Pipe a generous amount of mascarpone filling onto each square. Check out my video tutorial to see how I did mine. Next, top each square with a mixed variety of fruit and berries.
  • Drizzle spoonful’s of the prepared raspberry sauce over the fruit, then place on square on top of the other; if stacking the pastries.  

Serving/Storing:

  • This fruit mille feuille dessert can be enjoyed right away! If you need to store it for later, place it into a deep plastic, glass or aluminum container, then cover the container in plastic wrap, and refrigerator for up to 1 day.
  • Want to make this dessert ahead of time? The puff pastry squares can be baked up to two days ahead of time. Cool them completely, then store at room temperature in a sealed bag. If you need to make the frosting ahead of time, keep it stored in the fridge. You’ll most likely need to re-whisk it to make it fluffy before piping.

Notes:

  • Nutritional facts calculated for one, double stacked pastry, as pictured (6 servings total).

Nutrition

Calories: 764kcal | Carbohydrates: 75g | Protein: 9g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 157mg | Potassium: 260mg | Fiber: 5g | Sugar: 49g | Vitamin A: 1820IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 2mg