[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 11/12/23. See terms.
Get up to 60% off*!
Join now
Photo of Mille-feuille by WW


Total Time
30 min
20 min
10 min
Light layers of flaky foil are the secret to this stunning yet simple pretty French pastry.


Icing sugar

3 tsp

Ground cinnamon

½ tsp

Filo pastry

4 sheet(s)

Fromage frais, 99% fat free

300 g, (2x 150g tubs)

Fresh raspberries

300 g

Oil spray

4 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line 2 baking trays with baking paper.
  2. Combine sugar and cinnamon in a small bowl. Reserve 1 teaspoon of sugar mixture and set aside. Lightly spray 1 filo sheet with oil. Sprinkle with one-quarter of the remaining sugar mixture. Top with another filo sheet and lightly spray with oil. Sprinkle with one-quarter of the sugar mixture. Continue layering in this manner with remaining filo and sugar mixture.
  3. Using a small sharp knife, cut pastry stack into 12 even rectangles. Place on prepared trays. Bake, swapping trays halfway through cooking, for 5–7 minutes or until golden. Set aside to cool.
  4. Spread 4 filo stacks with half the fromage frais and raspberries. Top each with another filo stack, remaining fromage frais and raspberries. Top with remaining filo stacks. Serve sprinkled with reserved sugar mixture.


TIP: Fresh filo pastry is sold in the chiller cabinets of the supermarket. It is easier to work with than frozen filo. Keep it covered with a damp tea towel when not using to stop it drying out.