Guest chef

Tamsin Burnett-Hall

Author of cookbooks for WeightWatchers and long-time contributor to Sainsbury's magazine, Tamsin's recipes are always creative. Although she's a specialist in healthy eating, she's not averse to decadent treats, too!

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Rose and pistachio strawberry millefeuille

  • Makes 6
  • Prep 20 mins
  • Total time 40 mins, plus chilling
5.0/5 rating (2 votes)
Rose and pistachio strawberry millefeuille
Rose and pistachio strawberry millefeuille

step by step

  • 1Roll 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.
  • 2Place 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.
  • 3Dust 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.
  • 4Mix 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.
  • 5Beat 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).
  • 6Lay 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.
  • Recipe photograph by Dan Jones.

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.

You will need

  • 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

+ Nutritional Information