Make this goat's cheese mille feuille, then check out our classic millefeuille, chocolate and hazelnut millefeuille cake and jelly and custard millefeuille.


  • 350g puff pastry
  • 200g soft rindless goat’s cheese
  • 200g ricotta
  • 2 tbsp dill, finely chopped
  • 2 tbsp balsamic vinegar
  • 2 tbsp clear honey
  • 2 tbsp 
olive oil
  • a handful golden raisins
  • 100g cauliflower florets
  • 2 shallots, diced
  • 2 handfuls rocket


  • STEP 1

    Roll out 350g puff pastry on baking paper or a silicone baking mat to a square just over 30cm x 30cm. Lift onto a baking sheet, cover with baking paper then sit a flat baking sheet or tray on top of that with a heavy baking dish on top. Bake at 200C/180C fan/gas 6 for 25-30 minutes until golden.

  • STEP 2

    Cool, then trim to 24cm x 30cm, before cutting into 12 6cm x 10cm rectangles.

  • STEP 3

    Beat 200g soft rindless goat’s cheese with 200g ricotta and season. Stir in 2 tbsp finely chopped dill, then spoon into a piping bag. Pipe the cheese over 8 of the pastries. Layer up in pairs and top each with a plain pastry to make 4 millefeuille.

  • STEP 4

    Whisk 2 tbsp balsamic vinegar, 2 tbsp clear honey and 2 tbsp olive oil with seasoning and a handful golden raisins. Slice 100g cauliflower florets on a mandolin, then toss with 2 diced shallots, 2 handfuls rocket and the raisin dressing.

  • STEP 5

    Put each mille feuille on a plate and add the salad.

There is no nutritional information available for this recipe


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