Sweetree Honey & Fresh Blueberry Mille Feuille

This is a delicious dessert, give it a go next time you need to make a dessert.


  • 500g Puff Pastry
  • 100g Mascarpone
  • 30ml Baileys
  • Whipped Cream
  • Icing Sugar
  • Punnet of Fresh Blueberries
  • Sweetree Honey



Cut puff pastry into rectangles (to the serving size you prefer) and bake in an oven at 180°C for 12 minutes or until puffed and golden. Set aside to cool, then cut in half to open up. In a bowl mix 1 tablespoon of  honey, the mascarpone and baileys until smooth. Spoon the mascarpone on the base of the puff pastry and top with whipped cream then the blueberries. Cover with the other half of the puff pastry, drizzle the honey over the top and sprinkle with icing sugar.

 This recipe was created for Sweetree Honey by Matt Macaskill, Head Chef of  Good Neighbour Brew Bar, Rototuna, Hamilton


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