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Quick Strawberry Millefeuille
A millefeuille (which in french means "thousand sheets") is a delicious pâtisserie consisting of layers of puff or flaky pastry (pâte feuilletée) sandwiched together with cream, fruit, etc.
In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light millefeuille, filled with strawberries and chantilly cream.
In this recipe, we will be using sheets of caramelized brik or filo, which makes a delicious, light millefeuille, filled with strawberries and chantilly cream.
87 K 4/5 (15 reviews)486496
Last modified on: October 28th 2026
For 4 millefeuilles, you will need:
- 1
7 sheets of brick pastry - 2
50 g butter - 3
30 g caster sugar - 4
250 ml Chantilly cream - 5
400 g strawberries - Total weight: 650 grams
Times for this recipe
Preparation
40 min.
Cooking
10 min.
All in all
50 min.
When should you start or finish this recipe?
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Step by step recipe
Step 1 - ⌛ 5 min.
Prepare the crisp pastry rectangles
Preheat the oven to 390°F (200°C).Cut the sheets of brik or filo into rectangles 16 x 6 cm (4.5 x 2.5 inches). You will need 6 rectangles for each millefeuille.
Step 2 - ⌛ 2 min.
Step 3 - ⌛ 1 min.
Sprinkle caster sugar over all the rectangles.
Step 4 - ⌛ 2 min.
Stack the rectangles in pairs...
Step 5 - ⌛ 1 min.
...and arrange them on a baking sheet.
Step 6 - ⌛ 10 min.
Put a second baking sheet on top of the first one to keep the pastry rectangles flat while in the oven.
Step 7
Cook until the rectangles are golden brown (about 10 minutes) and leave to cool on a wire rack.
Step 8 - ⌛ 2 min.
Assemble the millefeuilles
Prepare the strawberries and cut in half lengthways.
Place a pastry rectangle on a serving plate and, using a forcing bag, pipe a layer of chantilly (whipped cream).
Step 9 - ⌛ 2 min.
Arrange a layer of strawberries on top and add a little more cream so that this stands higher than the strawberries (this will help to stick the next layer of pastry).
Step 10 - ⌛ 1 min.
Place a second pasrty rectangle on top and press down lightly to hold it in place.
Step 11 - ⌛ 2 min.
Make a second layer of cream and fruit...
Step 12 - ⌛ 20 min.
...and finish with the last layer of pastry. Your first millefeuille is now ready. Assemble all the others in the same way.
Serve without delay (see below).
Serve without delay (see below).
Remarks
It is always difficult to eat a millefeuille tidily. It tends to resist being cut with a spoon but, as this one has very thin pastry, cutting it is much easier.
You can use other fruits if you prefer (it is just as delicious with raspberries, for example), or even a different cream (confectioner's custard (crème pâtissière, or french pastry cream), chocolate mousse, pistachio cream...).
Millefeuilles do not keep well, as the cream ends up making the pastry soggy. They should be assembled at the last minute and eaten as soon as possible.
You can use other fruits if you prefer (it is just as delicious with raspberries, for example), or even a different cream (confectioner's custard (crème pâtissière, or french pastry cream), chocolate mousse, pistachio cream...).
Millefeuilles do not keep well, as the cream ends up making the pastry soggy. They should be assembled at the last minute and eaten as soon as possible.
Keeping: Should be eaten immediately.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=3 % | 17 g RDI=7 % | 11 g RDI=15 % | 173 kcal RDI=9 % | 726 kJ RDI=9 % |
| Per millefeuille | 3 g RDI=4 % | 28 g RDI=11 % | 17 g RDI=24 % | 282 kcal RDI=14 % | 1,179 kJ RDI=14 % |
| Whole recipe | 12 g RDI=18 % | 112 g RDI=42 % | 70 g RDI=96 % | 1,127 kcal RDI=56 % | 4,717 kJ RDI=56 % |
How much will it cost?
For 4 millefeuilles
3.55 €
Per millefeuille
0.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Chantilly cream
You can get more informations, or check-out other recipes which use it, for example:
Butter
Like these other recipes:
Caster sugar
Like these other recipes:
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