Rose and pistachio strawberry millefeuille
Makes: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones.
Rose and pistachio strawberry millefeuille
Makes: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
634Kcal
Fat
46gr
Saturates
25gr
Carbs
43gr
Sugars
19gr
Fibre
1gr
Protein
10gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 500g Taste the Difference all-butter puff pastry block
- plain flour, for dusting
- 2 tbsp icing sugar
- 1½ tsp Nielsen Massey rosewater
- 3 tbsp clear honey (we used an orange blossom honey)
- 1 x 400g punnet strawberries
- 1 x 300g tub full-fat cream cheese
- 100g authentic Greek yogurt
- 40g shelled pistachios, finely chopped
Step by step
Get ahead
Make up to the end of step 2 up to 1 day ahead, cool completely and store in an airtight container – or assemble completely up to 2 hours ahead. The baked pastry squares can be frozen.
- Roll out the pastry on a floured surface to create a long rectangle about 24cm x 48cm. Using a sharp knife, cut the pastry into 3 lengthways to make 3 long strips, then cut each strip into 6, to make 6 x 8cm squares, making a total of 18 squares. Transfer to 2 baking trays lined with baking paper. Prick each square all over with a fork, then chill for 20-30 minutes until firm. Preheat the oven to 220°C, fan 200°C, gas 7.
- Place 1 sheet of baking paper and another baking tray or roasting tin on top of each set of pastry squares to keep them from puffing up. For this recipe, you want thin, really crisp pastry layers. Bake for 20 minutes until crisp, swapping the trays over in the oven after 10 minutes to ensure even colour. Remove from the oven, taking off the top trays and paper, and preheat the grill.
- Dust the pastry squares thickly with icing sugar and grill for 1-2 minutes, until caramelised. Watch them closely, as they burn easily. Leave to cool completely.
- Mix ½ teaspoon rosewater and 1 tablespoon honey together in a bowl. Slice the strawberries and add to the bowl; toss gently. Set aside at room temperature.
- Beat the cream cheese and yogurt with the remaining honey and rosewater. Stir in half the pistachios; transfer to a piping bag with a 1cm plain nozzle (or see below).
- Lay out 12 of the pastry squares and pipe 9 blobs of the cream-cheese mixture onto each one, or spoon the mixture onto the pastry using a teaspoon. Scatter with a few chopped pistachios. Divide the sliced strawberries between them. For each millefeuille, stack 2 prepared layers on top of each other then top with a final pastry square, caramelised side up. Scatter with the remaining pistachios.
