A not-so-naughty sweet treat


Michelle Bridges

Blueberry Millefeuilles.

Blueberry Millefeuilles.

Blueberries are full of antioxidants and vitamins - but when you eat these decadent millefeuilles, I guarantee you won't be thinking of anything but how good they taste.

Serves 4

Blueberry Millefeuilles



cooking oil spray
4 sheets store-bought filo pastry
400g blueberries
²/³ cup vanilla fromage frais (I like Frûche)
1 tsp icing sugar (optional)


Preheat oven to 200°C. Lightly spray 2 baking trays with oil.

Layer filo sheets on top of one another, spraying each layer with oil as you go, and press down. Cut stack in half lengthwise, then cut each half into 8 rectangles - you'll have 4 spare.

Place rectangles on prepared tray and bake for 2-3 minutes until golden. Allow to cool.

Set aside 1/2 cup blueberries.

Place 4 filo rectangles onto dessert plates. Spread 1 tbsp fromage frais onto each rectangle, top with berries and repeat with filo, fromage frais and berries. Finish with a piece of filo and sprinkle with icing sugar, if using. Serve with reserved berries.

• Assemble the millefeuilles just before serving or the pastry will go soggy.
• To prevent the millefeuille skidding around the plate, place a dab of fromage frais under the bottom rectangle of filo.