Recipe courtesy of Laura Calder

Blackberry Millefeuille

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  • Level: Easy
  • Total: 22 min
  • Prep: 15 min
  • Cook: 7 min
  • Yield: 4 servings
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Phyllo layers:

2 sheets frozen phyllo pastry, thawed and cut in half

3 tablespoons clarified butter, melted

1 tablespoon maple sugar, brown sugar or white sugar

About 3 tablespoons/20 g finely chopped hazelnuts

Blackberry filling:

1 cup/250 ml heavy cream

Maple syrup, to sweeten

1 teaspoon vanilla extract

About 1 pound/450 g blackberries


  1. For the phyllo layers: Heat the oven to 375 degrees F. Lay a sheet of phyllo pastry on a work surface. Brush with melted butter. Sprinkle over about a teaspoon of sugar and some hazelnuts. Make 3 more layers the same way. Using a large knife or pizza cutter, slice the sheet into 8 rectangles. Arrange on a baking sheet and bake until golden and crisp, about 7 minutes.
  2. For the blackberry filling: Whip the cream with enough syrup to sweeten, and the vanilla extract. Assemble the dessert just before serving: Lay a phyllo layer on each of 4 plates. Top each with 1/4 of the cream mixture. Arrange berries standing upright on top. Top each dessert with another round of phyllo. Serve.