Fruit Mille Feuille With Mascarpone Cream (video)

45 prep + 15 cook

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!

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

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.

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.

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.

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.

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.

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.

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