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Coconut and Raspberry Mille-Feuille Crumble

2023-02-20 - Written by: Emily J. Miller

dessert pastry fruit

Coconut and Raspberry Mille-Feuille Crumble

A twist on the classic mille-feuille, this recipe combines layers of puff pastry, coconut cream, and fresh raspberries with a crunchy crumble topping.

Coconut and Raspberry Mille-Feuille Crumble

Ingredients:

For the Pastry Dough:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 egg, beaten
  • 1 tablespoon milk

For the Coconut Cream:

  • 1 can (14 oz) full-fat coconut milk
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract

For the Raspberry Filling:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar

For the Crumble Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon cinnamon
  • 1/4 cup chopped fresh coconut

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
  3. Add the softened butter and mix until the dough comes together in a ball.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Divide the dough into three equal pieces and roll each piece out to a thickness of about 1/8 inch (3 mm).
  6. Transfer two of the pastry sheets to parchment-lined baking sheets and refrigerate for at least 30 minutes.
  7. In a separate bowl, whip the coconut milk until it forms stiff peaks.
  8. Add the granulated sugar, kosher salt, and vanilla extract, and mix until combined.
  9. Fold in the fresh raspberries.
  10. To assemble the mille-feuille, place one of the chilled pastry sheets on a serving plate or tray.
  11. Spread half of the coconut cream mixture over the pastry, leaving a 1-inch (2.5 cm) border around the edges.
  12. Repeat the layers, starting with the second pastry sheet, then the remaining coconut cream mixture, and finally the third pastry sheet.
  13. Roll out the remaining pastry dough to a thickness of about 1/8 inch (3 mm).
  14. Cut into long strips for the crumble topping.
  15. Mix together the flour, brown sugar, and cinnamon in a small bowl.
  16. Add the softened butter and mix until crumbly.
  17. Stir in the chopped coconut.
  18. Sprinkle the crumble mixture over the top of the mille-feuille, covering it evenly.
  19. Bake for 25-30 minutes, or until golden brown.
  20. Allow to cool completely before serving.

Note: The original recipe has been modified to include a crunchy crumble topping and coconut cream instead of traditional pastry layers.