French Pistachio Raspberry Mille-Feuille

This French Pistachio Raspberry Mille-Feuille is a delicate balance of flaky pastry, velvety pistachio cream and juicy raspberries.

Crisp golden layers, light pistachio pastry cream and fresh berries make a little piece of France at home.

Why You’ll Love This Recipe

• Flaky, golden pastry layers
• Velvety pistachio cream
• Juicy fresh raspberries
• Elegant but easy to assemble

Instructions

1. Bake the pastry. Roll and bake puff pastry until golden and crisp. Let cool, then cut into even rectangles.
2. Make the pistachio pastry cream. Cook egg yolks, sugar and milk until thickened. Stir in vanilla and blended pistachios. Cool completely.
3. Whip the cream. Whip chilled heavy cream until soft peaks form. Fold into the cooled pistachio pastry cream for a light, velvety filling.
4. Assemble. Layer pastry, pistachio cream and fresh raspberries. Repeat for 2-3 layers, ending with a pastry top.
5. Finish and serve. Dust with powdered sugar, sprinkle with chopped pistachios and fresh raspberries. Chill briefly and serve.

Tips & Variations

• Let the pastry cool completely before layering so the cream stays firm.
• Fold the whipped cream in gently so the filling stays light and velvety.
• Chill briefly before serving so the layers set and slice cleanly.

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 6