Mille Feuille pastry is made by laminating layers of butter in between dough to make puff pastry.
Puff pastry is a buttery, flakey pastry that works well with sweet desserts.
There are 3 layers of puff pastry for mille feuille.
You’ll be able to make enough puff pastry for 2 full sized mille feuille cakes.
If you only want to make 1 cake, store your excess puff pastry in the fridge for 2 days, or freeze it for up to 1 month.
Mille Feuille Pastry Recipe
- 4 cups all purpose flour
- 2 tsp salt
- 100 g butter cold, unsalted
- 1 1/4 cups water
- 400 g butter room temperature
- 1/2 cup all purpose flour
- Measure 4 cups of flour and 2 tsp salt in a large mixing bowl.
- Cut in 100 g cold butter with a pastry blender until it resembles coarse crumbs.
- Pour 1 1/4 cups water into a well in the center of the flour.
- Mix and knead for a few minutes until the dough becomes smooth.
- Chill dough for 30 min. Wrap in cling wrap.
- Mix 400 g room temperature butter and 1/2 cup flour together. Shape into a 9" square by beating it with a rolling pin in between 2 cling wrap pieces on a cutting board.
- Roll the dough out to a 12" square. Place butter in a diamond shape on the dough.
- Close the dough around the butter like an envelope and seal the edges so the butter is fully enclosed.
- Use flour as needed to roll the dough into a rectangle shape until its ~ 1/4" thick. Fold the dough like a letter. Fold one side over the center. Then fold other other side over the center creating 3 layers of even size.
- Roll out the dough into a rectangle again and repeat the letter folding process. Chill for 30 min.
- Repeat this process until you have completed 6 folds, chilling for 30 min in between every 2 folds.
- Your puff pastry is ready to be used. There is enough puff pastry dough to make 2 mille feuille recipes. If you only want to make one, cut the dough in half and place it in the fridge or freezer until you want to use it.
- Roll the dough into a long rectangle. It should be as thin as you can possibly make it. It should be ~1/4" in thickness or less.
- Cut the puff pastry on a cutting board into 3 equal portions.
- Using a large baking pan, place parchment paper on the baking pan to line it.
- Place puff pastry on the baking pan (usually only 2 pieces fit on the baking pan).
- Place another layer of parchment paper on top of the puff pastry.
- Put another baking pan on top of the puff pastry. You'll be using this is weigh down the puff pastry in the oven. This is critical, because you want your puff pastry as thin as possible for your dessert.
- Bake the puff pastry for 18- 25 minutes until golden brown in color.
- Place the puff pastry on a wire rack until full cooled.
- Your puff pastry is ready to use for mille feuille.