The millefeuille with cheese cream and wild blackberries is a dessert with a unique and bold flavor. I’m currently picking a lot of wild blackberries in the countryside, and I wanted to use them for a dessert, which is how this recipe was born. A simple puff pastry millefeuille filled with a fresh no-bake cheese cream, to which I added a blackberry coulis. An easy and low-effort dessert that will win over your guests.
For more delicious recipes, check out the collection:
Blackberry Recipes – Sweet and Savory
Also try:
Millefeuille with Mascarpone Cream and Berries
Millefeuille with Strawberries and Diplomat Cream
Puff Pastries with Ricotta and Wild Blackberries
Puff Pastries with Apples and Pastry Cream
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
Ingredients
- 2 sheets puff pastry (rectangular)
- 7 oz blackberries
- 1/3 cup sugar
- 1 tbsp water
- 1 cup mascarpone
- 7 oz cream cheese
- 1/2 cup powdered sugar
- 7 oz heavy cream
Tools
- Blender
- Mixer
- Spatula
Steps
To make the millefeuille with cheese cream and blackberries, take the puff pastry sheets, roll them out, sprinkle them with sugar (you can also use brown sugar or powdered sugar if desired), and prick them with a fork. Leave the provided parchment paper and place the pastry on the baking sheet.
Bake in the oven at 356°F until golden, for about 15/20 minutes. Once cooked, remove them from the oven and let them cool.
Blend the blackberries (set some aside for decoration) and cook them with the sugar and water in a saucepan over low heat for five minutes. Then pass the coulis through a fine-mesh sieve to remove the seeds, collect the resulting liquid in a bowl, and let it cool.
Prepare the cream using an electric mixer: combine the cream cheese with the powdered sugar and mascarpone. Beat until creamy, then whip the heavy cream and fold it into the mixture gently with a spatula in an upward motion. Add the previously prepared blackberry coulis to the cream, reserving two tablespoons.
Once the pastry sheets have cooled, proceed to assemble the millefeuille. Alternate between a layer of pastry and a layer of cream, finishing with the cream and garnishing with the reserved blackberries and coulis.
Store in the fridge and serve when ready. Enjoy!
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