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Photo of Berry bon bon mille feuille by WW

Berry bon bon mille feuille

Total Time
35 min
20 min
15 min
Ooh-la-la! When you’re entertaining this party season, serve up this impressive layered, crunchy, berry delight.


Filo pastry

8 sheet(s)

Almond meal

2 tbs

Icing sugar

1 tbs

Ground cinnamon

2 tsp

Reduced-fat ricotta cheese

400 g

Fromage frais

150 g, vanilla

Fresh raspberries

300 g

Fresh strawberries

250 g, Thinly sliced

Fresh mint

¼ cup(s), Small leaves

Icing sugar

1 tsp, To dust


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Place the filo on a clean work surface. Cover with a damp tea towel. Combine the almond meal, icing sugar and half the cinnamon in a small bowl. Lightly spray 1 sheet of filo with oil and sprinkle with one-eighth of the almond mixture. Continue layering with 3 sheets of the remaining filo, oil spray and half the remaining almond mixture between each layer, including on top. Repeat with the remaining 4 sheets of filo, oil spray and almond mixture to make a second filo stack. Cut each stack crossways into 4 pieces, so you have 8 pieces in total. Cut each piece lengthways into 3 rectangles (you should have 24 rectangles in total). Place on the prepared trays.
  3. Bake, swapping trays halfway through cooking, for 12 minutes or until light golden and crisp. Set aside to cool slightly.
  4. Meanwhile, using a food processor, process the ricotta, frûche and remaining cinnamon until smooth.
  5. Place a filo rectangle on a serving plate.
  6. Top with a little of the ricotta mixture. Top with a little of the raspberries, strawberry and mint leaves. Continue layering to make 3 layers of filo. Repeat to make 8 mille feuille in total. Dust with extra icing sugar to serve.