Faux Mille-Feuille (Phyllo Napolean Pastry)

A slice of layered pastry with cream filling, topped with powdered sugar and a halved strawberry, is served on a beige plate.

Faux Mille-Feuille (Phyllo Napolean Pastry)

This crispy phyllo Napoleon is a faux Mille-Feuille made with buttery phyllo layers, sweet whipped cream, and fresh strawberries. It has the elegant look of the classic French pastry but comes together with a much simpler method.

Course Dessert

Cuisine French

Keyword Faux Mille-Feuille, Mille-Feuille, Mille-Feuille (Napolean Pastry), Napolean Pastry, Strawberry Mille Feuille

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 489kcal

Author Katie Cooksey

Ingredients

for the phyllo layers-

9 sheets phyllo dough thawed if frozen
4 tablespoons unsalted butter melted

for the cream-

1 cup heavy cream chilled
2 tablespoons powdered sugar

for decoration-

1/3 cup powdered sugar or more, for dusting
4-8 strawberries fresh, hulled & sliced, or berries of choice

Instructions

Preheat the oven to 350° F.
Line a baking sheet with parchment paper or a silicone mat.
Cut stacked phyllo sheets into rectangles (about 3x5 inches).
Separate 2–3 sheets per layer, brushing melted butter between each layer.
Place stacks on the baking sheet. Cover with another silicone mat or parchment and a second tray to weigh them down.
Bake for 10–15 minutes, until golden and crisp. Let cool completely.

whip the cream-

In a cold bowl, beat heavy cream with powdered sugar until soft peaks form. Transfer to a piping bag if using.

assemble-

Layer: phyllo → whipped cream → phyllo → whipped cream → phyllo.
Dust with powdered sugar and top fresh sliced strawberries, or berries of choice.

Notes

Storage Instructions

Refrigerator- Once assembled, store in an airtight container in the fridge for up to 1 day. The phyllo will soften slightly but still tastes great.
For the crispiest layers, store the baked phyllo sheets at room temperature in an airtight container and assemble right before serving.
Freezing is not recommended. The whipped cream will lose its texture as it thaws, and the phyllo will turn soft instead of staying crisp.

Nutrition