Strawberry and Basil Mille-Feuille


Consider this. You’ve invited friends over for a meal. You’re looking for a dessert that you can prep and forget about. Hassle-free. Fancy shmancy. Should be quick too…

I’ve got just the thing for you!

Four simple steps:

  1. Chop strawberries and basil.
  2. Whip up basil cream.
  3. Bake filo.
  4. Assemble

If you’re feeling lazy and looking for a way to skip a step, then skip the last one! Make your friends do the work! Tell them it’s a fun “DIY” dessert! ;):p

Strawberry & Basil Mille-Feuille


  • 5 to 10 strawberries(depending on the size)
  • 3/4 cup whipped cream
  • 1/4 cup cream cheese(room temperature)
  • 1/4 cup basil leaves(packed)
  • 1 tbsp sugar
  • 1 sheet of filo pastry
  • melted butter


For the Preparation

  1. Slice the strawberries.
  2. Sprinkle a tablespoon of sugar on them and let them macerate.
  3. Chop the basil finely and set aside.
  4. In a mixing bowl, whip the cream cheese till it is soft.
  5. Add the finely chopped basil to it and whip till well combined.
  6. Fold in the whipped cream gently with a spatula. (You can adjust the sweetness according to your taste by whipping in some granulated sugar at this stage )
  7. Transfer the cream into a pastry bag.
  8. Take the filo pastry sheet and apply melted butter all over it.
  9. Cut out 9 rectangles of equal size, approximately 12cm long and 8cm wide. Lay the pastry onto a baking paper lined tray.
  10. Bake the filo sheets at 200°C for 4-8 minutes or till golden brown. Once they cool down, store in an airtight container.

For the Assembly

  1. On a plate, lay down 3 sheets of filo, pipe the basil cream on top, add a layer of the macerated strawberry slices and repeat the process twice using 3 sheets each time.


  • Be sure to store the filo pastry in an airtight container or else it won’t stay crunchy.
  • Prep the components beforehand and assemble right before the dish is to be served so that the filo pastry stays crunchy.
  • You can even use ready made puff pastry.

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