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Strawberry and Lemon Mille-Feuille a Summer Dessert

Mille-feuille (pronounced meal foy), or thousand layers, is a rich dessert of several layers of crispy crunchy puff pastry layered with a pastry cream filling and/or fruit. In my version, I layered lemon curd, whipped cream, and ripe strawberries. If you do not have strawberries use other berries or even no berries. Give this classic French dessert a try.

Here is a video too:

Strawberry Lemon Mille-Feuille

Strawberry and Lemon Mille-Feuille

blankChef François de Mélogue
A quick and easy dessert for when you want to impress your friends and family
Prep Time 10 minutes
Cook Time 10 minutes
Course Dessert
Cuisine French
Servings 4 people


  • 1 sheet Puff Pastry cut into 2 inch by 4 inch rectangle (see notes)
  • 1 large Egg beaten
  • 1 cup Lemon Curd
  • 1 cup Whipped Cream
  • 1 pint Ripe Strawberries
  • 1/4 cup Confectioners Sugar optional


  • Preheat oven to 400°F (200°C).
  • Lay the semi-frozen puff pastry sheet out onto your counter. Using a sharp knife cut the puff pastry into 2" by 4" rectangles. Brush the tops with the egg and bake for 9 or 10 minutes, or until golden brown. Remove from the oven and let cool completely. You can do this step the day before but it is much better prepared the same day.
  • Lay 3 pieces of puff pastry out in front of you. Brush 2 of the pieces each with 1 tablespoon of lemon curd and then 1 tablespoon of whipped cream. Cover the cream/curd layers with sliced strawberries and then top with the last piece of puff pastry. Dust with powdered sugar if you like


Don't stress about the puff pastry. Use a puff pastry made from 100% butter if you can. If not, Pepperidge Farms makes a decent puff pastry that you can find in the frozen aisle of every major grocery store nationwide. Cut rectangles that are 2 inches by four inches, or make any other shape that you like. I have done squares, circles, and triangles before.
Keyword French Desserts, Lemon, Puff Pastry, Strawberries
Tried this recipe?Let us know how it was!

Strawberries for Dessert:

Strawberries and Whipped Cream

Creamy Coconut and Strawberry Cups

Dessert Strawberry Basil Soup

Strawberry Tiramisu

Strawberry Tarte aux Fraises

Sweet Tomato and Strawberry Tart

Market Strawberries Provence @PerfProvence

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Chef François de Mélogue

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

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