Some simple and delicious cream cheese mille-feuille I made using Jus Rol puff pastry, gluten free of course.
I feel like mille feuille is one of those classic French desserts that a lot of gluten free people love and miss, but most assume it’s just too difficult to re-create at home… You know, one of those magical things you could only ever get from bakery. But believe me, although they look a bit fancy, they’re in fact pretty easy to make! Especially this cream cheese version which you can put together in no time. 🙂
And yes I know that traditionally mille-feuille are made with creme patissiere / a thick custard, but let’s be real, the thought of making pastry cream from scratch is often a mental barrier for many. A totally unnecessary one at that, but it is what it is. 😉 So I thought I’d make a simpler, quicker version for those times when you want a tasty fancy treat without having to put in any effort (my default state of mind). 😛
As a bonus, unlike the vast majority of puff pastries out there, it’s one of those rare moments where the lack of gluten isn’t that much of an issue. Because we don’t actually want it to puff up at all! lol
For the original version
Including a classic mille feuille icing, you can check out my other recipe. 🙂
P.S.: I also learned and improved the recipe since making this previous version above. The pastry came out so much flakier and more delicate / less solid this time. A much better texture all round!
- Puff pastry (I used Jus-Rol gluten free)
- 250-300g plain cream cheese (full fat)
- Granulated or caster sugar (to taste)
- 1 tsp vanilla extract
- Cornflour (aka cornstarch, the kind you use to thicken sauces)
- Icing sugar
BAKING TIME: 10 to 15 minutes
BAKE THE PASTRY:
- Pre-heat your oven to 180C (356F).
- Take your gluten free puff pastry out of the fridge and let it sit at room temperature for about 10 minutes before getting started. This will make the pastry easier to unroll and prevent cracking.
- Unroll it and if cracks do happen, fix them by smudging them with your fingers.
- With a rolling pin, gently roll the pastry. Although this pastry is already rolled, in my experience rolling it a little extra helps the texture (but don’t overdo it / we don’t want it to be too thin).
- Lightly poke your pastry all over with a fork (don’t go all the way). This is to stop it from puffing up. With ‘normal’ puff pastry, it’s recommended to place another baking tray or baking beads on top to prevent it from rising, but this isn’t exactly a problem with gluten free puff pastry! 😉
- Transfer your pastry onto a baking tray lined with baking paper.
- Bake for about 10 to 15 minutes. Until your pastry is lightly golden and crispy (but not hard). Keep an eye on it and if you see any puffing up happening, just poke the pastry with a fork some more.
- Take it out of the oven, let it cool down and carefully cut with a serrated knife (about 6 equal size rectangles, then cut each of them into 3 equal pieces for each mille feuille).
PREPARE THE CREAM CHEESE FROSTING:
- Mix the cream cheese with sugar (as much or as little as you personally like) and vanilla extract.
- Then, half a teaspoon at a time, whisk in some cornflour until you reach a good thick texture that keeps its shape. The amount needed will vary for everyone depending on the brand of cream cheese you use and how much sugar and vanilla you add. You shouldn’t need to add too much though. Just a few teaspoons max.
ASSEMBLE YOUR CREAM CHEESE MILLE FEUILLE:
- Add frosting onto your base layer. You can either spread it on with spatula or knife or pipe it on with a piping bag. Note: here I used a makeshift piping bag made with baking paper (which I rolled into a cone and secured with tape). Where there’s a will, there’s a way. 😉
- Add a second pastry layer on top and press it on gently to secure it.
- Add a second layer of frosting and lastly a third pastry layer.
- Repeat with the rest.
- Then for a simple topping, I added a dusting of icing sugar and some raspberries.
FOR A CLASSIC MILLE FEUILLE ICING, YOU CAN CHECK OUT MY OTHER RECIPE -> HERE <-
Hope you enjoy these! 🙂