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Milles Feuilles with Strawberry Meringue

This easy strawberry Mille-Feuille recipe is a magnificent dessert with French roots.
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  • Serves


  • Difficulty


  • 3, 30 cm x 40 cm filo pastry sheets
  • 60 g unsalted butter
  • 60 g caster sugar
  • 300 g fresh raspberries
  • 600 g Carte D'Or Eton mess ice cream
  • icing sugar for dusting
  • 1 Pre-heat oven to 190c/170c fan.
  • 2 Melt the butter.
  • 3 Cut each sheet of filo pastry in half to get two sheets measuring 30cm x 20cm and six in total.
  • 4 Brush first sheet with butter, sprinkle with caster sugar and place another sheet on top and repeat the same for all the sheets.
  • 5 Now cut into twelve rectangles and place them on a baking sheet. Bake for about 6-10 minutes, turning them in halfway, until nicely crowned and crisp. Careful not to burn!
  • 6 When ready to serve, for each portion, add the ice cream in the middle of two filo rectangles and garnish them with strawberries. Finish by dusting with icing sugar.