Raspberry, honey and Greek yoghurt millefeuille

This is one of those great recipes which we bring out when we need to impress some unexpected guests. It’s really quick and easy, looks fab and is pretty healthy, as desserts go. You don’t have to stick with raspberries; use any berries you have to hand. If you prefer a sugar-free dessert leave out the icing sugar.

Serves 6


a little icing sugar (optional garnish)
2 packets of ready-rolled puff pastry
(30cm x 22.5cm packs)
500g Greek yoghurt
2 punnets of raspberries
some runny honey, to drizzle


Preheat the oven to 180°C/gas mark 4. Line a large baking tray with baking paper, and have another tray the same size ready.

Sprinkle a little icing sugar, if using, over a clean surface and then place the ready-rolled puff pastry on top. Roll it out a little thinner with a rolling pin.

Cut three 10cm triangles of pastry per person – 18 in total. Place the triangles on the baking paper, sprinkle with a little more icing sugar, and cover them with another piece of baking paper. Then place the other baking tray on top to stop the pastry rising. Put the trays in the oven for 7 minutes or until the pastry is cooked and crisp and golden, but not too dark. Remove from the oven and cool the pastry triangles on a wire rack.

When you are ready to serve, assemble the dessert. Place one of the triangles on a plate, then a big dollop of yoghurt, followed by a layer of raspberries, then another pastry triangle, more yoghurt, more raspberries and then the final triangle. When you have prepared all six plates, drizzle honey over the top.