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Raspberry Mille-Feuille Crumble

2022-09-01 - Written by: Colette Dupont

French Pastry Raspberry Crumble

Raspberry Mille-Feuille Crumble

A twist on the classic mille-feuille pastry, layered with fresh raspberries and topped with a crunchy crumble made with almond flour.

Raspberry Mille-Feuille Crumble

** Servings 8-10 **

Ingredients:

For the puff pastry:

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

For the raspberry filling:

  • 1 cup fresh raspberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch

For the crumble topping:

  • 1/2 cup almond flour
  • 1/4 cup confectioners' sugar
  • 1/4 cup unsalted butter, softened

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Make the puff pastry: In a large mixing bowl, combine the flour, confectioners' sugar, and salt. Add the softened butter and mix until a dough forms. Gradually add the beaten egg and mix until the dough is smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  3. Roll out the puff pastry: On a lightly floured surface, roll out the chilled puff pastry to a thickness of about 1/8 inch (3 mm).
  4. Assemble the mille-feuille: Spread half of the rolled-out puff pastry with a layer of raspberry filling, leaving a 1-inch border around it.
  5. Add another layer of puff pastry: Place the other half of the puff pastry on top of the raspberry filling, pressing gently to seal the edges.
  6. Cut into rectangles: Cut the mille-feuille into rectangular pieces, about 3 inches (7.5 cm) long and 2 inches (5 cm) wide.
  7. Make the crumble topping: In a small mixing bowl, combine the almond flour, confectioners' sugar, and softened butter. Mix until the mixture resembles coarse crumbs.
  8. Top with crumble: Sprinkle the crumble topping evenly over each mille-feuille piece.
  9. Bake: Place the mille-feuille pieces on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each piece. Bake for 25-30 minutes or until golden brown.
  10. Serve warm: Serve the raspberry mille-feuille crumble warm, dusting it with confectioners' sugar if desired.

Note: This recipe is a combination of Raspberry Mille-Feuille and Apple Crumble