Photo of Strawberry & rose mille-feuilles by WW

Strawberry & rose mille-feuilles

Points® value
Total Time
40 min
25 min
15 min
You can’t achieve the ‘thousand sheets’ of a mille-feuille using filo pastry, but this smart swap from traditional puff pastry works very well


Filo Pastry

3 sheet(s), large

Calorie controlled cooking spray

4 spray(s)


350 g, hulled and quartered

Icing Sugar

2½ tablespoon(s)

Rose Water

1 teaspoon(s)

Light double cream

125 ml

0% fat natural Greek yogurt

125 g, thick variety


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking trays with baking paper. Lay a sheet of filo on a work surface and mist generously with cooking spray. Repeat, placing the new sheet on top of the previous one and misting with cooking spray.
  2. Trim the edges to even them up, then cut the stack into 6 to make 18 rectangles. Arrange in single layers on the trays and pop in the oven for 15 minutes or until crisp. Remove and allow to cool.
  3. Meanwhile, gently toss the strawberries with 1 tbsp icing sugar and ½ tsp rosewater in a mixing bowl. Set aside at room temperature until all the liquid is absorbed.
  4. Pour the Elmlea into a large mixing bowl. Sift in 1 tbsp icing sugar and add the remaining rosewater to the bowl. Whisk to soft peaks, then gently fold in the yogurt. The mixture should be thick but spreadable.
  5. To assemble, layer the filo, cream and strawberries to make 6 stacks. Start with a filo rectangle, then 1 tbsp of the cream mixture and some of the strawberries. Repeat with another filo rectangle, cream and strawberries, then top with a final filo rectangle. Sift over the remaining icing sugar to serve.


Rosewater adds a delicate fragrance and flavour, but if it’s not your cup of tea, try vanilla extract instead