Lavender & Blackberry Mille Feuille

Flaky puff pastry filled with creamy lavender-honey mascarpone and blackberries!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by thawing your puff pastry in the fridge overnight, or in room temperature for 15-20min. Preheat your oven to 425f.

Step 2

Unfold the puff pastry sheet and slice into 6 equal rectangles. Transfer to a parchment lined baking pan. Place another piece of parchment paper on top, and then cover with another baking sheet.

Step 3

Place in the freezer for 5min, then bake it in the oven for 10-12min, or until the pastries are crispy and golden-brown. Let it completely cool down.

Step 4

To make your filling, cream together the mascarpone, honey, vanilla, and finely chopped lavender. Add cold heavy cream and whip until it’s firm. Transfer to a piping bag.

Step 5

To assemble, alternative piped dollops of the lavender cream and blackberries on a puff pastry. Place another piece of puff pastry on top, then pipe some more dollops of the cream and top with blackberries.

Step 6

These are best eaten fresh but can be stored in the fridge for up to 2 hours before the pastries lose their crispness. Enjoy!