Berries and Cream Mille-Feuille Recipe

Step 1

Place a rack in middle of oven; preheat to 400°. Working with 1 sheet at a time, roll out 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed, on a lightly floured surface to make a 13×10″ rectangle. Place 1 sheet of pastry on a parchment-lined baking sheet. Prick several times at regular intervals with a fork; cover with a sheet of parchment. Place another parchment-lined baking sheet on top, then place remaining sheet of pastry on baking sheet; prick several times with fork. Cover with another sheet of parchment and place a third baking sheet on top to weigh all layers down (this will allow pastry to puff up slightly yet not rise dramatically). Bake until golden brown all over, 38–48 minutes. Unstack and uncover pastry; let each cool on a baking sheet.

Step 2

Meanwhile, beat 8 oz. cream cheese, room temperature, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups (165 g) powdered sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light, fluffy, and smooth, about 2 minutes. Scrape down sides of bowl, reduce speed to low, and with motor running, slowly stream in 3 cups heavy cream. Beat, gradually increasing speed to medium-high, until medium-stiff peaks form and mixture is light and fluffy, about 2 minutes. Transfer cream mixture to a piping bag fitted with a large straight tip (or use a large resealable plastic bag with a corner cut off).

Step 3

Stir together zest and juice of 1 lemon and 1 cup strawberry jam in a small bowl.

Step 4

Place 1 sheet of pastry on a platter or clean baking sheet. Pipe a border of cream mixture around edges of pastry as desired. Spoon dollops of about half of jam mixture around, staying within border, and spread a little with an offset spatula (you won’t have enough jam to cover completely in an even layer, so no need to be that precise). Pipe a few dollops of cream mixture over jam and spread into an even layer (aim to have about half of cream mixture left). Scatter 1¼ lb. mixed fresh berries (such as strawberries, blueberries, raspberries, and/or blackberries) evenly over cream mixture. Spoon dollops of remaining jam mixture all over and gently spread as you can to create an even layer, then place second pastry sheet on top. Pipe a border of cream mixture around edges of pastry, then fill center with remaining cream mixture and spread into an even layer. Scatter remaining 1¼ lb. mixed fresh berries evenly over. Lightly dust berries with powdered sugar if desired.