Blackberry Mille-Feuille

So, you may be wondering what exactly a Mille-Feuille is? I know I was wondering that when a friend tagged me in an Instagram post for Ree Drummond’s Marvelous Mille-Feuille. Translated from French it means one thousand sheets, layer, or leaves. Still wondering? Well, it’s a dessert consisting of layers of puff pastry and cream… Think a Napoleon. For this version though I added in some blackberries along with a custard made with mascarpone cheese… YUM! A slight variation from Ree Drummond’s as she used raspberries. Why did I use blackberries? Well, it was because the recipe called for raspberry liqueur and since I still had some blackberry liqueur from last year’s White Chocolate Blackberry Tiramisu I decided to swap out the berries.

I began by thawing a frozen sheet of puff pastry according to the package directions – I used Pepperidge Farm’s Frozen Puff Pastry. Once it was defrosted I rolled it into a 12 x 15 inch rectangle and then cut it into three 12 x 5 inch rectangles. I placed the three pieces on a parchment lined baking sheet and pricked it with a work and then placed it in the refrigerator for 20 minutes (alternatively you could place it in the freezer for 10 minutes.

While the puff pastry was in the fridge I preheated the oven to 425 F. Once the puff pastry was perfectly chilled, I sprinkled each rectangle with confectioners’ sugar…

And baked it in the oven from about 15 minutes. Until the puff pastry was a golden brown and puffy. I the transferred them to a wire rack to cool.

While the puff pastry cooled, I made the filling. In the bowl of my stand mixer I added confectioners’ sugar, mascarpone cheese, heavy cream and vanilla paste and whisked it until soft peaks formed. I then added in the blackberry liqueur and lemon zest and whisked for a few more second until the ingredients were combined.

It was then time to assemble. I placed a dab of the whipped mixture on a serving plate and place one of the puff pastry’s on the plate glaze-side down. I spread half of the mascarpone mixture over the puff pastry and then arranged half of the blackberries on top.

I repeated this with another puff pastry rectangle and the remaining mascarpone mixture and berries. I then topped it with the remaining puff pastry rectangle and before serving I dusted it with more confectioners’ sugar.

Verdict… It was a hit! I can’t wait to make it again using freshly picked berries… Maybe I’ll try making it with raspberries next.

Blackberry Mille-Feuille

Ingredients:

1 14-oz. sheet frozen all-butter puff pastry, thawed

2 tablespoons confectioners’ sugar, plus more for dusting the pastry and the finished dish

8 ounces mascarpone cheese

1 cup heavy cream

2 tablespoons vanilla extract or vanilla bean paste

2 tablespoons blackberry liqueur

zest of 1 lemon

3 – 4 cups fresh blackberries

 

Directions:

Line a baking sheet with parchment paper.

Unfold the pastry and roll it to a 12 x 15 inch rectangle and then cut into three 12 x 5 inch rectangles. Transfer to the prepared baking sheet and prick the pastry with a fork and chill for 10 minutes in the freezer or 20 minutes in the refrigerator.

Preheat the oven to 425 F.

Dust the pastry with confectioners’ sugar and bake until golden brown and puffy, about 15 minutes. All to cool for about 15 minutes on a wire rack.

In a bowl add the confectioners’ sugar, mascarpone, heavy cream and vanilla paste/extract, beat until soft peaks form – If using a stand mixer use the whisk attachment. Add the blackberry liqueur and lemon zest and continue mixing for an additional 10 seconds to ensure the ingredients are all combined.

To Assemble: Dab a dollop of the mascarpone mixture on the serving plate and place one piece of the pastry on the plate – glaze-sized down (the side you sprinkled the sugar on). Spoon half of the mascarpone mixture on the pastry and smooth it out evenly. Arrange half of the blackberries on top and repeat with another piece of pasty and the remaining mascarpone mixture and blackberries. Top with the remaining pastry piece and dust with confectioners’ sugar.

Recipe adapted from Ree Drummond

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