Literally 'thousand leaves' this is a light and airy pastry dessert made of thin layers of puff pastry, whipped cream and jam or some other filling such as fresh fruit. Millefeuilles are usually small rectangular pastries but can also be made as large gateaux.


  • 500g/ 17½ oz plain flour (refrigerated overnight before preparing the puff)

  • 500g/ 17½ oz unsalted Normandy butter

  • 12g/ ½ oz salt

  • 290ml/ 10 fl oz water approx.

  • 1 punnet raspberries

  • 200ml/ 7 fl oz fresh whipped cream

  • Hot butterscotch sauce

  • 175g/ 6 oz Light brown sugar

  • 30g/ 1 oz butter

  • 30ml/ 1 fl oz golden syrup

  • 60ml/ 2 fl oz single cream


  • 1.

    Place the flour, 50g/ 2 oz of the butter and salt, water into a bowl and mix together for a few minutes.

  • 2.

    Place the dough onto a lightly floured surface and knead well for 4 mins. Wrap and place the dough in a fridge for 2 hours.

  • 3.

    Flatten the butter using a rolling pin wrap and place that in a fridge for an hour.

  • 4.

    Roll out dough into a rectangle and place your hardened butter in the middle fold over the ends and roll out again into a rectangle roughly 10ml thick fold in the ends and refrigerate for 2 hours, repeat the process twice more and chill the dough over night, it is now ready for use. 

  • 5.

    Roll out the dough to 12ml thick approx and cut 3” diameter circles, place them onto a lined baking tray and brush lighly with eggwash, bake at 200c for 10-15 mins, cool on a wire.

  • 6.

    For the butterscotch sauce, gently heat ingredients over a medium heat until dissolved.

  • 7.

    Divide each risen disc into 3 pieces using a knife, place whipped cream on the bottom layer and then place middle bit of the disc on top. Top with cream and raspberries and pour over butterscotch sauce. Place the lid on top and dust with icing sugar.     

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