Blueberry and lemon millefeuille

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 6

Lorraine Pascale’s elegant dinner-party dessert recipe is made with shop-bought puff pastry for simplicity.

Equipment and preparation: You will need a piping bag fitted with a 1cm/¼in straight nozzle.

By Lorraine Pascale
From Baking Made Easy


  • 115g/4oz icing sugar, plus extra for dusting
  • 250g/9oz shop-bought puff pastry
  • 200g/7oz (or 1 punnet) blueberries

For the sweetened cream

  • 165ml/5½fl oz whipping cream
  • 25g/1oz icing sugar
  • 1 vanilla pod, seeds only (or alternatively 2 drops of vanilla extract)
  • 1 lemon, finely grated zest and a squeeze of the juice

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!