Nordic Forest Berry Mille-Feuille

Allergens

Dairy, Wheat

Ingredients

• Puff Pastry Sheets (14 oz)
• Mascarpone Cheese (1 cup)
• Vanilla Extract (1 tsp)
• Powdered Sugar (1/3 cup)
• Fresh Berries (2 cups)
• Lemon Zest (from 1 lemon)
• Fresh Lemon Juice (1/4 cup)
• Confectioner's Sugar (for dusting)

Instructions

1. Thaw the puff pastry sheets as per package instructions. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out each sheet of puff pastry to a thickness of about 1/8 inch. Cut each sheet into three equal parts.
3. Place the pastry pieces on a lined baking sheet and bake for 15 20 minutes or until golden brown and puffed. Remove from oven and let cool completely on a wire rack.
4. In a bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth. Set aside.
5. In another bowl, combine fresh berries, lemon zest, and lemon juice. Gently toss to coat the berries evenly.
6. To assemble, place one puff pastry layer on a serving platter. Spread half of the mascarpone mixture over it. Top with half of the berry mixture. Repeat with another layer of puff pastry, remaining mascarpone, and remaining berries. Finish with the final puff pastry layer.
7. Dust the top with confectioner's sugar just before serving.

Chef’s Insight

The flaky pastry, creamy mascarpone, and fresh berries create a perfect harmony of textures and flavors that transport you to a serene Nordic summer.

Notes

Be sure to roll out the puff pastry evenly for consistent cooking and perfect layers.