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Individual Raspberry Mille-Feuilles

  • 45 min
  • 15 min
  • 6
  • Easy
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Recipe Ingredients

  • 3 sheets phyllo pastry
  • 6 tsp sunflower oil
  • 175ml reduced-fat cream
  • 3 tbsp icing sugar seeds from 1 vanilla pod, split and with seeds scraped out (or use 1 tsp vanilla extract)
  • about 380g raspberries
 

Recipe Directions

  1. Preheat oven to 180°C. Line two baking sheets with baking paper. Lay one phyllo sheet on a work surface and brush with 2 tsp oil. Repeat, layering the remaining phyllo sheets on top and brushing each with 2 tsp oil. Trim the edges to neaten, then slice into 18 rectangles, each about 5cm x 10cm.
  2. Transfer rectangles to the prepared baking sheets and bake for 15 minutes until golden and crisp. Meanwhile, pour the cream into a large bowl; sift in 2 tbsp of the icing sugar. Add the vanilla seeds (or extract) and whip to soft peaks.
  3. To assemble, put a phyllo rectangle on a serving plate, top with 1 tbsp of the cream mixture and a layer of raspberries. Repeat layering with another phyllo rectangle, 1 tbsp cream and raspberries. Top with a final phyllo rectangle. Repeat assembling to make six stacks. Sieve over remaining icing sugar and serve.
EACH SERVING About 920kJ, 4g protein, 11g fat (7g saturated), 24g carbohydrate (9g total sugars), 3g fibre. GET AHEAD Bake phyllo layers up to a day ahead. Store in an airtight container at room temperature. Complete recipe to serve.  

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