Description
- An incredible Whipped Feta & Roasted Pepper Mille-Feuille: a sophisticated savory appetizer with layers of crisp puff pastry, tangy feta mousse, and a smoky red pepper cream.
Ingredients
Scale
For the Crispy Base:
- 1 sheet puff pastry (250g), thawed
- 1 egg, for brushing
- Pinch of flaky salt For the Feta Mousse Layer:
- 150g feta
- 2 tbsp Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Pinch of black pepper For the Red Pepper Cream Layer:
- 1 roasted red bell pepper, peeled
- 50g mascarpone or cream cheese
- 1 tsp smoked paprika
- Salt, to taste To Finish:
- Olive oil drizzle
- Microgreens or cress
- Cracked black pepper
Instructions
- Preheat Oven & Bake Pastry: Preheat your oven to 200°C (390°F). Lay the thawed sheet of puff pastry flat and use a sharp knife to slice it into 9 clean, even rectangles. Place these rectangles on a baking sheet lined with parchment paper. In a small bowl, lightly beat the egg for the egg wash. Brush the tops of the pastry rectangles with the egg wash and sprinkle a pinch of flaky salt over them. To ensure the pastry bakes flat, place a second baking tray directly on top of the pastry. Bake for 15–18 minutes, or until the pastry is golden brown and crisp. Remove from the oven and let the pastry rectangles cool completely.
- Make the Feta Mousse: While the pastry bakes, prepare the feta mousse. In a blender or food processor, combine the 150g of feta, 2 tablespoons of Greek yogurt, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a pinch of black pepper. Blend until the mixture is completely smooth. Transfer the mousse to a bowl and chill in the refrigerator.
- Make the Red Pepper Cream: In the same (now clean) blender or food processor, combine the roasted red bell pepper, 50g of mascarpone or cream cheese, 1 teaspoon of smoked paprika, and salt to taste. Blend until the mixture is completely smooth and creamy. Transfer the red pepper cream to a bowl and chill in the refrigerator.
- Assemble the Mille-Feuille: Once all components are chilled and the pastry rectangles are completely cool, you can assemble the mille-feuille. Place one puff pastry rectangle on a serving plate. Using a small spatula or piping bag, spread or pipe on a layer of the chilled feta mousse. Place a second pastry rectangle on top of the feta mousse. Spread or pipe on a layer of the chilled red pepper cream. Finish with a final, third pastry rectangle on top.
- Garnish & Serve: Garnish the top of each mille-feuille stack with a light drizzle of extra olive oil, a sprinkle of fresh microgreens or cress, and a crack of fresh black pepper. Serve immediately to enjoy the incredible contrast of the crispy pastry and the creamy, chilled layers.
Notes
- Pastry Flatness: Using a second baking tray to weigh down the pastry is crucial for flat, sturdy layers that won’t puff up too much.
- Chilling is Key: Ensure both the feta mousse and the red pepper cream are well-chilled before assembly. This makes them firmer and easier to work with.
- Clean Cuts: Use a very sharp knife to slice the pastry, or a pizza cutter. This ensures clean rectangles that bake evenly.
- Serving Timing: Serve immediately after assembly. The moisture from the creams can soften the pastry over time.
- Garnish: Microgreens or cress not only add a fresh, peppery flavor but also a beautiful, professional touch to the presentation.
- Prep Time: 20 minutes
- Assembly Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Baking, Blending, Layering
- Cuisine: Mediterranean
Nutrition
- Serving Size: entire recipe (environ 500 g)
- Calories: ~ 1500 kcal
- Sugar: ~ 5 g
- Sodium: ~ 2000 mg
- Fat: ~ 95 g
- Saturated Fat: ~ 40 g
- Unsaturated Fat: ~ 55 g (mono‑ + polyunsaturated)
- Trans Fat: ~ 0.5 g
- Carbohydrates: ~ 120 g
- Fiber: ~ 5–6 g
- Protein: ~ 50 g
- Cholesterol: ~ 350 mg
Keywords: Feta Mille-Feuille, Savory Mille-Feuille, Roasted Pepper, Puff Pastry Appetizer, Mediterranean Appetizer, Feta Mousse, Layered Pastry, Elegant Appetizer, Easy Appetizer, Vegetarian